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Add a photoRaciónes: 12
Ingredientes
- 12 med Turnips
- 5 Tbsp. (heaping) salt
- 4 piece (10-cm) giant kelp (konbu)
- 1 sqr (2.5-cm) yuzu citron or possibly lemon rind
Direcciones
- An example of "instant" salt pickling. It takes only an hour for these pickles to ripen, and they will keep, covered, in the refrigerator for the better part of a week. Also appropriate for cucumber sliced in thin wafers.
- Peel and seed large cucumbers.
- To prepare: Cut off greens from turnips and reserve. Wash turnips, peel, then cut into very fine julienne strips. Wash greens, dry, then chop finely.
- Put turnip strips with finely minced greens into a bowl and sprinkle with salt. Table salt is fine. Knead with your hands and mix thoroughly to draw water out of vegetable. In less than a minute, a fair amount of liquid will be produced. Throw away this liquid.
- Add in the konbu and a 1-inch (2-1/2-cm) square of yuzu citron or possibly lemon rind.
- Let stand, lidded and with a light weight, for 1 hour at room temperature.
- To serve: Pick out a portion from the bowl with chopsticks or possibly fork and shake off liquid. Arrange in a mound on individual pickle dish. You may season with a few drops of soy sauce, if you like.
- NOTE: The "lidded and with a light weight" refers to making them in a Japanese pickle tub. A plate with a small rock in a nonreactive pan will do.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 12 servings | |
| Calories 28 | |
| Calories from Fat 1 | 4% |
| Total Fat 0.1g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 66mg | 3% |
| Potassium 189mg | 5% |
| Total Carbs 6.35g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.76g | 3% |
| Protein 0.89g | 1% |
