Turnip Senmai-Zuke (Kyoto-style Pickles). Find Deals on Turnip Pickles in Condiments on Amazon. Pickled Turnip (Senmai-zuke) is a Kyoto specialty food. Thinly sliced turnip is marinated in sweet vinegar with konbu and chilli.
I used a thick turnip to make Kyoto-style senmai-zuke. A slicer will slice the turnips too thinly and eliminate the texture. Use a knife to slice the turnip slightly thicker than you feel you should. You can have Turnip Senmai-Zuke (Kyoto-style Pickles) using 6 ingredients and 2 steps. Here is how you cook it.
Ingredients of Turnip Senmai-Zuke (Kyoto-style Pickles)
- You need 350 grams of Turnips.
- You need 1 tsp of Salt.
- You need 50 ml of ○ Vinegar.
- It’s 3 of to 4 tablespoons ○ Sugar.
- You need 10 of cm Kombu for dashi stock.
- You need 1 of Takanotsume (optional).
As a matter of fact, my friend used. Senmaizuke is a delicious, traditional Kyoto pickle made from Shogoin turnips. The Shogoin turnip harvest takes place from November to February, so this is very much a winter food. Senmaizuke is also rather unique in comparison to other Kyoto pickles, as it is presented as extremely thin disc shaped slices.
Turnip Senmai-Zuke (Kyoto-style Pickles) instructions
- Thinly slice the turnips with a knife. Sprinkle salt, allow to sit until water is released, then squeeze out excess water (Note: Sandwich tightly between your palms)..
- Put into a resealable bag and layer the turnip slices with kombu. Heat the ○ ingredients, add to the bag, press the air out, then let sit in the refrigerator for a day or more..
Senmai Zuke is a Japanese pickle made of a species of turnip called "Shogoin Kabu (聖護院かぶ)", which is a specialty vegetable of Kyoto. The turnip is thinly sliced, placed in a wooden barrel, and then pickled in a vinegar seasoning sweetened with sugar, together with kombu (seaweed kelp) and red chili pepper. Add the turnip to the brine and seaweed and stir well to combine. Your Senmai-zuke is now ready to eat. Kept covered, this pickle will last in the refrigerator for at least a month.
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