Pickled Sakura and Japanese Turnips

1. 1

   These long-rooted Japanese turnips have a pretty red and white contrast.

2. 2

   Wash both the roots and leaves clean.

3. 3

   Cut the roots into 4-cm long, 2-mm thick strips, slice into sticks, place into a bowl, then coat in 1 teaspoon salt, and let sit for 30 minutes.

4. 4

   Add boiling water to the roots in the bowl, quickly drain in a sieve, place into a cold water bath, then drain the water.

5. 5

   Finely mince the leaves (use only the inner leaves that are in good condition).

6. 6

   Work in 1 tablespoon salt until the leaves produce a black liquid.

7. 7

   Place the leaves into a sieve, place into a hot water bath, and rinse until it stops coloring the water.

8. 8

   Tightly wring out, and drain the water.

9. 9

   Lightly wring out the softened roots.

10. 10

    Immediately place the roots and leaves into a pickling container, add the pickling liquid, and mix.

11. 11

    Place a light weight on top.

12. 12

    It is ready to eat it from the next day or so.

* Per serving · 4 servings · Values may vary.

No additional tips available.