+

Momofuku Turnip Pickle

Momofuku Turnip Pickle

Ingredients (6)

  • 1 pound turnips, peeled and sliced paper thin
  • 2 (4-inch-by-2-1/2-inch) pieces kombu
  • 1 cup rice vinegar
  • 1 cup granulated sugar
  • 1 cup water
  • 2 tablespoons kosher salt
Try Amazon Fresh
Nutritional Information
  • Calories239
  • Fat0.16g
  • Saturated fat0.03g
  • Trans fat
  • Carbs58.02g
  • Fiber2.14g
  • Sugar54.28g
  • Protein1.15g
  • Cholesterol
  • Sodium673.57mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Chef David Chang of Momofuku serves these crunchy pickles as a snack, but they would also be great on a sandwich piled high with roast beef.

Special equipment: If you have a mandoline and are comfortable using it, this is a perfect time to pull it out because it’ll help you get uniformly thin slices.

What to buy: Kombu is a broad, thick form of seaweed that is an essential ingredient in dashi, a Japanese broth. It can be found in Asian markets and online.

Game plan: The pickled turnips need to be made at least 1 day in advance, so plan accordingly. Any leftover turnips can be stored in the refrigerator for up to 2 months.

Instructions

  1. 1Place the turnips and kombu in a 1-quart jar, leaving at least 1/2 inch of room at the top of the jar.
  2. 2Make the brine: Place the vinegar, sugar, water, and salt in a small saucepan, whisk to dissolve the sugar and salt, and bring to a rapid simmer.
  3. 3Immediately pour the brine over the turnips, making sure to cover them completely but leaving 1/4 inch of room at the top of the jar. Let cool to room temperature, about 1 hour.
  4. 4Cover the jar with a tightfitting lid. Shake the jar or turn it upside down to evenly distribute the brine, then place it in the refrigerator for at least 1 day and preferably 1 week before using. (The pickled turnips can be kept in the refrigerator for up to 2 months.)
Load Comments

Recommended from Chowhound

8 Alternative Uses for Your Neglected Loaf Pan
Guides

8 Alternative Uses for Your Neglected Loaf Pan

by Camryn Rabideau | Thanks for joining us for Cookware Week! In case you missed it, we shared our favorite cookware sets...

How to Line Every Pan with Parchment Paper
CHOW Tip

How to Line Every Pan with Parchment Paper

by Jen Wheeler | Thanks for joining us for Cookware Week! In case you missed it, we shared our favorite cookware sets...

7 of the Best Ways to Store Your Pots and Pans
Shop

7 of the Best Ways to Store Your Pots and Pans

by Brittany Loggins | Thanks for joining us for Cookware Week! In case you missed it, we shared our favorite cookware sets...