Ingredients for Kabu Japanese Turnip Pickles
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How to Make Kabu Japanese Turnip Pickles
- In a nonreactive saucepan, combine 2 cups water, 1 cup rice vinegar, ½ cup sugar (or your preferred sweetener), and 2 tablespoons salt. Bring to a boil over medium heat, stirring until sugar and salt dissolve completely.
- Remove from heat and let the pickling liquid cool completely to room temperature. Stir in 1-2 jalapeños, finely minced (adjust to your spice preference), 1 tablespoon grated fresh ginger, and 2 cloves minced garlic.
- While the liquid cools, thoroughly wash and peel 1 pound of kabu turnips. Quarter the turnips lengthwise, then thinly slice them using a mandoline or sharp knife. Place the sliced turnips in a medium-sized glass bowl.
- Once the pickling liquid is completely cool, pour it over the turnips, ensuring they are fully submerged. Cover the bowl tightly with a lid or plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld.
- These delicious pickles will keep in the refrigerator for up to one week. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
202g
Fat
0g
Carbs
17g
