Turnip Pickles


Preparation info

  • Difficulty


  • Serves:


    As a Side Dish

Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About
Preparation: 20 Minutes, Plus 8 Hours Pickling

Kyoto is famous for its quality pickles and this is one of them. Senmai means ‘a thousand slices’, which is where the name comes from. The variety called ‘Tokyo turnips’ are ideal, but kohlrabi also works well. These pickles are perfect served as an accompaniment to any main meal.



  • 500 g (1 lb 2 oz) turnips (peeled weight), cut into 2 mm (1⁄16 inch) slices


  • 8 g ( oz) sea salt
  • 2 teaspoons rice vinegar
  • teaspoons caster (superfine) sugar
  • 1 dried chilli, seeded and thinly sliced1
  • 4 cm ( inch) square piece of kombu (dried kelp), very thinly sliced


Place the turnips in a clean, non-metallic bowl. Add the salt, vinegar, sugar, chilli and kombu and gently mix together.

Put a small, clean plate on top of the turnips and place a 500 g (1 lb 2 oz) weight on top. Place in the fridge overnight.

Decant the pickles into a sterilised jar and store in the fridge for up to 4 days.