Momofuku Turnip Pickle

Name: Momofuku Turnip Pickle
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 237 milliliters granulated sugar; 8 inches by-2-1/2-inch) pieces kombu; 2 Tbsps kosher salt; 237 milliliters rice vinegar; 454 grams turnips, peeled and sliced paper thin; 237 milliliters water

You can never have too many side dish recipes, so give Momofuku Turnip Pickle a try. This recipe makes 2 servings with 478 calories, 2g of protein, and 0g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up water, kombu, kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, fodmap friendly, and vegan diet.

Instructions

Place the vinegar, sugar, water, and salt in a small saucepan, whisk to dissolve the sugar and salt, and bring to a rapid simmer.Immediately pour the brine over the turnips, making sure to cover them completely but leaving 1/4 inch of room at the top of the jar.

Ingredients you will need

Turnip

Vinegar

Brine

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Whisk

Let cool to room temperature, about 1 hour.Cover the jar with a tightfitting lid. Shake the jar or turn it upside down to evenly distribute the brine, then place it in the refrigerator for at least 1 day and preferably 1 week before using. (The pickled turnips can be kept in the refrigerator for up to 2 months.)

Ingredients you will need

Turnip

Shake