The turnips in Japan are crisp and sweet and come in a creamy white or brilliant magenta pink. The latter make beautiful, colourful pickles that brighten up a winter meal. I like to add the stalks for a little contrast in texture and colour.
- 1 turnip, preferably with stalks attached
- 1/2 tsp salt
- yuzu or lemon zest (optional)
- Wash the turnip and peel if necessary. Wash the stalks week of any grit or dirt.
- Cut the turnip in half, then into quarters.
- Thinly slice into crescents.
- Finely chop the stalks.
- Place in a bowl and add the salt.
- Gently rub the salt into the turnip.
- Leave overnight in the fridge (I have also left this for as little as half an hour).
- Drain most of the liquid but do not squeeze dry, you want the pickles to be moist.
- Add shavings of yuzu or lemon zest.
Keeps for several days in the fridge.