Senmaizuke

Name: Senmaizuke (Turnip Pickles)
Prep time: 20 min
Total time: 20 min
Yield: Serves: 4–5 As a Side Dish
Cuisine: Japanese
Ingredients: 2 teaspoons rice vinegar; 4 cm (1½ inch) square piece of kombu (dried kelp), very thinly sliced; 8 g (⅛ oz) sea salt; 1½ teaspoons caster (superfine) sugar; 1 dried chilli, seeded and thinly sliced1; 500 g (1 lb 2 oz) turnips (peeled weight), cut into 2 mm (1⁄16 inch) slices

Turnip Pickles

Preparation info

Serves:
4–5
As a Side Dish

Difficulty
Easy
Ready in
20 min

Appears in

Japanese Food Made Easy

By Aya Nishimura

Published 2020

About

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.

Ingredients

Fresh

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

Asia
Japan
Preserve
Side dish
Vegan
Gluten-free

Method

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