Momofuku Turnip Pickle

Name: Momofuku Turnip Pickle
Yield: 1 quart
Ingredients: 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

Turnip Manhattan Asian Korean Pickling Gluten Free Vegan Vegetarian Snack Fusion Preserving Make Ahead Salt DIY Sugar Easy

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Rate

1 quart Easy

Total: 10 mins, plus brining time Active: 10 mins

3 Ratings

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

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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

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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.

Adapted from David Chang

Instructions

1Place the turnips and kombu in a 1-quart jar, leaving at least 1/2 inch of room at the top of the jar.
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.
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.
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.)

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