Vegan Japanese Pickled Turnips

As i said in my previous posting, for too long, turnips have been considered food for the poor and destitutes.
In France it is also the symbol of a bad play or movie!
Actually they make for great vegetables, cheap and easy to cook!

The Japanese have come with all kinds of ways to prepare them forthe pleasure of vegans, be they Japanese or expats in this country.
The following recipe is called “Kabu no Kiku Hana Zuke/かぶの菊花漬け or:
Japanese pickled Turnips in the shape of Chrysanthemums!

INGREDIENTS: For 4 people

-Turnips: 8 small
-Sugar: 3 tablespoons

-Rice vinegar: 1/2 Cup/100 cc/ml
-Red Chili pepper (dried, 1 whole)


-Peel the turnips carefully and take out leaves and their green spot from the top of the vegtables. With a sharp knife make incisions two thirds deep all around the top of the turnips.

-Place the turnips side by side inside a bowl. Cover them completely with salted water. Leave them marinate for 15 minutes to soften them.

-Mix rice vinegar and sugar.
Drain the turnips thoroughly.
Pour the sweet vinegar over the turnips and let marinate for a whole night.

-Take turnips out and press out the vinegar only lightly.
Open and spread the indented parts as to give tem the shape of a looming flower like in the picture.
Top with a small circle of cut chili pepper.

Enjoy as a snack any time of the day or use as a central part of a vegetable salad!

Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless MamaFrank Fariello, , Warren Bobrow, Wheeling Gourmet, Le Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook, Comestiblog, To Cheese or not To Cheese, The Lacquer Spoon

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