Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, pickled chrysanthemum turnips. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
What is Pickled Chrysanthemum Turnip (Kikka Kabu)? These turnips are pickled in rice vinegar, sugar, and kombu. The pickles themselves are just an everyday pickle, but the white flesh of the turnip is meticulously cut to represent the petals of a chrysanthemum flower. Great recipe for Pickled Chrysanthemum Turnips. 'Pickled Chrysanthemum Turnips' is called 'Kikka Kabu' (菊花かぶ) in Japan.
Pickled Chrysanthemum Turnips is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Pickled Chrysanthemum Turnips is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook pickled chrysanthemum turnips using 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Pickled Chrysanthemum Turnips:
- Take 8 Small Turnips OR 1 large Turnip
- Prepare *Note: Today I used 1 large Turnip. I couldn’t find small ones
- Get *Note: Red Radishes can be used
- Get 1 cup Water
- Take 1/2 tablespoon Salt
- Get Marinade
- Make ready 4 tablespoons Rice Vinegar
- Get 2 tablespoons Sugar
- Take 1/4 teaspoon Salt
- Take 4 tablespoons Water
- Get 2 cm Kombu (Kelp) *cut into thin strips
- Get A few slices Chilli *optional
The Japanese name translates to chrysanthemum flower (kikka, 菊花) turnip (kabu, かぶ) as the turnip looks just like a white chrysanthemum flower. Wash Turnips, cut off the top and bottom. Peel off the skin. *Note: Don't peel the skin of Red Radishes. Pickled Chrysanthemum Turnips step by step.
Steps to make Pickled Chrysanthemum Turnips:
- Wash Turnips, cut off the top and bottom. Peel off the skin. (*Note: Don’t peel the skin of Red Radishes.) If you use a large Turnip, cut off the top and bottom, then cut into 3cm cubes.
- Place a piece of Turnip (OR Radish) on a chopping board, stem side down, and slice 1-2mm thin from one end to the other. To avoid accidentally cutting all the way though, I strongly recommend to place 2 chopsticks on the board.
- Turn it 90 degrees, hold the slices together firmly, then slice in the same way. Repeat with remaining Turnip pieces (OR Radishes).
- In a bowl, mix Water and Salt. Soak them in this salty water for 1 hour. *Note: Scraps can be pickled together, or use them for soup or other dishes.
- Make the marinade. Combine all the ingredients.
- Gently squeeze the softened Turnip pieces (OR Radishes) to remove salt water, and place in a small container that they can just fit in. Pour the marinade over, cover with a lid, and set aside in a cool place or in the fridge overnight OR 1-2 days.
- *Note: It’s a good idea to marinate them in a ziplock bag. Keep everything in the bag and remove the air, so that the Turnip pieces (OR Radishes) can stay in this amount of marinade.
- To serve, squeeze the marinade, spread the tips to make it look like Chrysanthemum Flower. Add some Chilli OR Yuzu Rind (OR Lemon Rind) slice in the centre.
Peel off the skin. *Note: Don't peel the skin of Red Radishes. Pickled Chrysanthemum Turnips step by step. Wash Turnips, cut off the top and bottom. These pickled chrysanthemum turnips, while delicate, are surprisingly easy to make, with only basic cutting techniques needed! from www.otakufood.com. Pickled Turnips are the most beautiful, overlooked, delicious pickle you'll ever encounter.
So that’s going to wrap it up for this exceptional food pickled chrysanthemum turnips recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
