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Receta Kabu No Sokuseki Zuke (Turnip Pickles)
by Global Cookbook

Kabu No Sokuseki Zuke (Turnip Pickles)
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  Raciónes: 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

  1. 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.
  2. Peel and seed large cucumbers.
  3. 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.
  4. 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.
  5. Add in the konbu and a 1-inch (2-1/2-cm) square of yuzu citron or possibly lemon rind.
  6. Let stand, lidded and with a light weight, for 1 hour at room temperature.
  7. 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.
  8. 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.