Hakurei Turnips are mild, sweeter turnips that usually lack the bitterness of other varieties. They are quite tasty, lightly sautéed, roasted, or pickled. Reserve the greens to sauté with eggs or other braising greens.
1 bunch hakurei turnips, trimmed and thinly sliced
1 tablespoon red miso paste
3/4 cup rice vinegar
1 teaspoon sugar
½ teaspoon crushed black peppercorns
½ inch ginger knob, peeled and grated
2-3 scallions or green onion, thinly sliced
- Combine vinegar, miso, sugar, and pepper. Stir until miso and sugar dissolve.
- Place turnips, ginger, and scallions in a pint sized mason jar.
- Pour vinegar mixture over turnips. If there isn’t enough liquid to cover them, add enough water to cover.
- Put in the refrigerator for at least an hour before eating. These should last for about one week.