1 bunch hakurei turnips (approximately six, see note)
1 teaspoon salt
1/2 cup rice wine vinegar
1 teaspoon sugar
1/2 teaspoon black peppercorns, crushed
3 thin slices of ginger
Wash turnips well and slice them thinly on a mandolin. Place turnip slices in a small bowl and toss with the salt. Let rest until there is a pool of liquid on the bottom of the bowl, about 30 minutes. Drain turnips of the salty water and pack into a pint sized mason jar.
Add vinegar, sugar, pepper and ginger slices. Apply a watertight lid and shake to combine. Place pickled turnips in the fridge and chill before eating. Pickles can be eaten within an hour of being made and will keep for at least a week.
Japanese Quick Pickled Turnips
5-6 small – medium turnips (9 – 10 oz.)
1 tsp salt
1 tbsp rice vinegar
1 tbsp mirin (sweet rice wine)
1 whole dried red chile
1 small piece of ginger – julienne
1 zipper bag
Wash turnips well especially inside of the leaves. Cut off the leaves about one inch from the top of the turnips. Peel and slice turnips into about 3mm thick. Cut the leaves into 4cm(1.5inch) long.
Put sliced turnips, a handfull of leaves and salt into a zipper bag and squeeze them to coat salt into all the turnips. Massage them for a few more minutes until the turnips soften.
Add the rest of the ingredients and massage them again. Seal the zipper bag and refrigerate at least 1 hour up to 6 hours.
Drain all the liquid and serve them in a small bowl. You can put some soy sauce on top when you eat.