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Tanya Collings
Ingredients:
Trim the top off the turnip to make a flat base. Place 2 pencils or other sticks on a cutting board to stop the knife from cutting all the way through the root. Place the turnip on its top (now a flat base) between the sticks. With a sharp knife, make 4 to 6 cuts the full length of the turnip ending carefully at the sticks. This way there will be a piece of turnip intact to hold it together. Turn the root 90° and make another 4 to 6 cuts, stopping at the sticks. Repeat this with all the turnips.
Put the cut turnips in a bowl, sprinkle with salt and lightly massage it in. Place a plate that is smaller than the diameter of the bowl on top of the radishes. Put a weight on top of the plate to force some of the liquid out. After 30 minutes remove the plate and drain the liquid.
Stir the vinegar and sugar together until dissolved, heating a little if necessary. Pour over the turnips and leave at least 8 hours or longer to marinate.
Drain well before serving. Use with green leaves as a garnish.
Seeds for this recipe:
Hinona Kabu Turnip
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