Achara Zuke (Turnips in Vinegar Dressing)

Title:
Achara Zuke (Turnips in Vinegar Dressing)

Yield:
8 Pickles

Categories:
Side
Dishes,
Japanese,
Vegetables




Ingredients:





     4 oz White turnips


     1 ts Salt


     1    Dried red pepper


     1    1" square kombu, washed


   1/4 c  Rice vinegar -=OR=- 1/4 c


          -- white vinegar


     4 ts Sugar


          Soy sauce






 Starting a day ahead, peel the turnips & one at a time, slice them


 in the following fashion: Make thin slices down to within 1/8" of the


 base, move the turnip a half turn clockwise & make similar slices


 intersecting the first ones.  Now cut each turnip into quarters.


 


 In a mixing bowl, stir the salt into 1/4 c cold water.  Add the


 turnips. Soak in the refrigerator for 24 hours.


 


 The following day, cover the dried red pepper with cold water & soak


 at room temperature for about 1 hour, or until soft.  Cut off the top


 of the pepper, remove & discard the seeds, slice the pepper crosswise


 into very thin rings.


 


 Wrap the piece of kombu in a damp towel and let it rest for about an


 hour, or until it is soft and pliable.  Cut into strips 1" by 1/8"


 wide.


 


 Drain the turnips & squeeze them firmly until dry.  Combine the


 vinegar, 1/2 c cold water, sugar & a sprinkle of soy sauce in a 1 1/2


 to 2 qt jar & stir thoroughly.  Add the turnips, pepper rings and


 kombu, & stir again. Cover tightly with a jar cover or plastic wrap,


 & refrigerate for at least 12 hours before serving.  Will keep for 3


 or 4 days.


 


 "Foods of the World" Recipes: The Cooking of Japan.  Time/Life Books.


 Posted by Earl Cravens


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip