Pickled Turnip with YuzuPickled Turnip with Yuzu

The recipe Pickled Turnip with Yuzu can be made in approximately 10 minutes. One portion of this dish contains approximately 17g of protein, 3g of fat, and a total of 224 calories. This recipe serves 2 and costs $5.03 per serving. A mixture of kombu, yuzu juice/yuzu extract, tokyo turnips, and a handful of other ingredients are all it takes to make this recipe so yummy. 13 people have tried and liked this recipe. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. It is brought to you by Just One Cookbook. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is excellent. Try Yuzu Jelly, Matcha Yuzu Mango Popsicles with Mint, and Fire-Roasted Jalapeño Hummus with Turnip and Beet Chips for similar recipes.

Ingredients

Cooking Instructions

1. 01

   Wash turnips carefully and separate roots and stem/leaves. Peel the skin of roots and cut in half or quarters. Slice thinly. For stem/leaves, cut into ½ inch pieces.

2. 02

   Cut kombu into small strips.

3. 03

   Cut red chili pepper into half and remove seeds. Keep the seeds if you like it spicy.In a Ziploc bag, add turnip roots, stem/leaves, kombu, red chili pepper, yuzu zest, salt (and yuzu juice/extract).

4. 04

   Mix and rub with hands well.

5. 05

   Remove air and keep in the fridge for at least an hour, preferably 3-4 hours, or even overnight before serving.When you serve, drain any excess liquid by squeezing the vegetables with both hands.