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Ichiyazuke (Spicy Pickled Baby White Turnips and Mini Cucumbers)

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (4 oz) contains 15 calories, 3 g carbohydrate, (1 g fiber), 1 g protein, 0 g fat, (0 g saturated fat), 0 mg cholesterol, and 530 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 15
  • Makes: 1 quart
  • Active Time: 15 minutes
  • Total Time to Make: 1 day15 minutes

Ingredients

You'll Need

1 quart jar or plastic container with lid

Directions

  1. Trim root end and stem of unpeeled turnips, leaving 1/2-inch green stem. Slice in half.
     
  2. Blanch turnips 20 sec in medium pot of boiling water. Keeping water boiling, transfer turnips to small bowl. Blanch mini-cukes 15 seconds; transfer to bowl with turnips. Evenly season veggies with 1/2 tsp salt; set aside 30 min.
      
  3. Make brine: Whisk together water, remaining 1 Tbsp + 1 tsp salt, garlic, chili peppers, sliced ginger, and kombu until salt is dissolved.
     
  4. Add veggies to brine; transfer to container. When cooled, cover and refrigerate. Marinate at least 24 hours.  
Chef Tips
  • For a spicier flavor, retain red pepper seeds.
  • For softer texture, blanch veggies longer.

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