24/05/2026
While wandering through the market, I could almost hear the turnips crying out, ‘Pickle us!’
So I granted their wish
It’s wonderfully simple: slice them, sprinkle with salt, give them a gentle massage, add a little chili if you like🌶️ then place everything into a 45-year-old Japanese pickle pot and leave it in the fridge overnight.
The miracle of osmosis.
As the moisture draws out, the turnips become sweeter, crunchier, and incredibly refreshing — the perfect pickle for the warmer seasons🎐
⸻
Pickled Turnips (1kg)
Ingredients
• 1kg turnips
• 25–30g salt
• 1 chili pepper (optional)
Instructions
1. Wash and thinly peel the turnips.
2. Slice into 5mm–1cm pieces.
3. Sprinkle with salt and gently massage.
4. Let them sit until moisture comes out, then discard the liquid.
5. Add chili pepper if using.
6. Transfer to a container or bag, remove as much air as possible, add a light weight, and refrigerate overnight.
Simple, crunchy, quietly addictive🥢
