Sakura Zuke or Cherry Blossom Pickle
Simple! Quick! Exquisite!
INGREDIENTS
I small bunch (12 pieces) Japanese long turnips (Hinona Kabu)
2 tsp sea salt or Kosher salt (not iodized)
½ c rice vinegar
3 tbsp sugar
Directions:
Remove the greens from the turnips and set aside for another use. Remove the hairy roots by plucking them or rubbing them off with a coarse towel. No need to peel.
Cut the turnips into thick or thin slices or sticks and place them in a medium colander over a shallow bowl.
Sprinkle with salt, place a weighted plate on top and let them sweat for 30 minutes. Brush off the excess salt and liquid and place the turnip in a bowl with a lid.
Combine the rice vinegar and sugar. (Scale up the mixture so that the liquid just covers the turnip.) Heat slightly to dissolve the sugar, if necessary.
Pour over the sliced turnips.
When cool, cover and marinate for 8 hours or overnight. Store in the refrigerator.
Recipe Source: Prospect the Pantry via Kitazawa Seed Co