Senmaizuke Turnip and Kombu Tsukemono

The most common turnip (Tokyo turnip) in Japan is only about 2 inches in diameter, but the Kyoto turnip (shougoin kabu) is extraordinarily large and is used for the famous senmaizuke pickles, which translates literally as thousand sheet pickles and that is exactly what they look like. Pickling them is a traditional preparation for winter around Kyoto. The thin slices are layered in barrels with salt and weighted for several days. This recipe is a quick version—it takes only a few hours.

Senmaizuke
Turnip and Kombu Tsukemono
from “Easy Japanese Pickling
serves 4 page 48

• 3 large turnips
• 4-inch square kombu
• 2 Tablespoons vinegar
• 3 Tablespoons mirin
• 2 teaspoons salt

☆ Juliennne kombu with scissors. Soak in vinegar for at least 30 minutes; add mirin. ☆ Peel turnips, and slice thinly on a mandoline. ☆ In a bowl, layer some turnips, salt, kombu. Repeat layers, ending with turnip and salt. ☆ Put a sheet of plastic wrap on top. Press with a plate and several cans on top, for 2 to 3 hours. ☆ Drain, and slice into rectangles.

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