T (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
mdehners) wrote in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
in_a_pickle2012-03-06 01:41 pm
mdehners) wrote in in_a_pickle2012-03-06 01:41 pm
Thousand Slices Turnips(Kabu Senmai-zuke)
Since I'm at the salted and pressing stage, I figured I'd post the recipe;>...
Kabu Senmai-zuke
5 large Turnips
2 tsp Salt
8" Dried Kombu
2Tbl Mirin
1 Dried Chili
Peel and slice Turnips 1/4" (Mandoline makes it easy)
Sprinkle with Salt and press for 1-2 hrs. If you don't have a Pickle Press, use a ziploc Freezer bag, "burp" and place heavy cookbook on('Joy of Cooking' or one of Martha Stewart's is just right;>).
After 1-2 hrs, squeeze moisture out and place one layer on bottom of press or bag and cover with 1/2 of Kombu and Chili. Add next layer and repeat.
Press for 24hrs at room temp, then refrigerate.
These are best eaten within the 1st week...
Cheers,
Pat
Kabu Senmai-zuke
5 large Turnips
2 tsp Salt
8" Dried Kombu
2Tbl Mirin
1 Dried Chili
Peel and slice Turnips 1/4" (Mandoline makes it easy)
Sprinkle with Salt and press for 1-2 hrs. If you don't have a Pickle Press, use a ziploc Freezer bag, "burp" and place heavy cookbook on('Joy of Cooking' or one of Martha Stewart's is just right;>).
After 1-2 hrs, squeeze moisture out and place one layer on bottom of press or bag and cover with 1/2 of Kombu and Chili. Add next layer and repeat.
Press for 24hrs at room temp, then refrigerate.
These are best eaten within the 1st week...
Cheers,
Pat