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Achara Zuke (Turnips in Vinegar Dressing)

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Japanese Sides Vegetables

Ingredients:

  • 4 oz White turnips
  • 1 ts Salt
  • 1 Dried red pepper
  • 1 1" square kombu, washed
  • 1/4 c Rice vinegar -=OR=- 1/4 c - white vinegar
  • 4 ts Sugar
  • Soy sauce

Directions:

Starting a day ahead, peel the turnips &, one at a time, slice them in the following fashion: Make thin slices down to within 1/8" of the base, move the turnip a half turn clockwise & make similar slices intersecting the first ones. Now cut each turnip into quarters.
 
In a mixing bowl, stir the salt into 1/4 c cold water. Add the turnips. Soak in the refrigerator for 24 hours.
 
The following day, cover the dried red pepper with cold water & soak at room temperature for about 1 hour, or until soft. Cut off the top of the pepper, remove & discard the seeds, slice the pepper crosswise into very thin rings.
 
Wrap the piece of kombu in a damp towel and let it rest for about an hour, or until it is soft and pliable. Cut into strips 1" by 1/8" wide.
 
Drain the turnips & squeeze them firmly until dry. Combine the vinegar, 1/2 c cold water, sugar & a sprinkle of soy sauce in a 1 1/2 to 2 qt jar & stir thoroughly. Add the turnips, pepper rings and kombu, & stir again. Cover tightly with a jar cover or plastic wrap, & refrigerate for at least 12 hours before serving. Will keep for 3 or 4 days.
 
"Foods of the World" Recipes: The Cooking of Japan. Time/Life Books. Posted by Earl Cravens
 
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip