Crunchy Pickled Turnips: A Delicious Snack or Sandwich Topper
Get ready to elevate your snack game with a flavorful and crunchy treat inspired by Chef David Chang’s Momofuku recipe. These pickled turnips are perfect for munching on their own or adding a tangy twist to your favorite sandwiches.
Special Equipment Needed
If you’re feeling adventurous, break out your mandoline to get those turnip slices paper-thin and uniform. It’s the perfect opportunity to showcase your knife skills!
Unfamiliar Ingredients? No Problem!
Kombu, a type of seaweed, might be new to your pantry, but it’s an essential component in Japanese dashi broth. You can find it at Asian markets or online. Don’t be intimidated – it’s easy to incorporate into your cooking repertoire.
Plan Ahead for Maximum Flavor
Remember to make these pickled turnips at least a day in advance to allow the flavors to meld together. The good news? They’ll keep in the fridge for up to 2 months, so you can enjoy them whenever the craving strikes.
Let’s Get Started!
Here’s what you’ll need:
- 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
The Pickling Process
- In a 1-quart jar, combine the turnips and kombu, leaving about 1/2 inch of room at the top.
- In a small saucepan, whisk together the vinegar, sugar, water, and salt to create the brine. Bring to a rapid simmer.
- Pour the hot brine over the turnips, making sure they’re completely covered, but leaving about 1/4 inch of room at the top.
- Let the mixture cool to room temperature, about 1 hour.
- Cover the jar with a tight-fitting lid and shake it gently to distribute the brine evenly.
- Refrigerate for at least 1 day or up to 1 week before serving.
Enjoy your deliciously crunchy pickled turnips!
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