Pickled Hida Beni
MAKES 1 X 500ML JAR
The Hida Beni red turnip from Japan makes excellent pickles – serve as a snack or on the side of sushi and sashimi. Hida Beni seeds are available from australianseed.com. Ume mirin is mirin that has been infused with a preserved Japanese plum; if it’s unavailable, substitute regular mirin.
1 Peel 4 medium Hida Beni turnips and cut crossways into 2mm slices with a sharp knife or a mandolin.
2 Spread turnip slices out in a shallow dish and sprinkle with 20gm sea salt. Leave for 1 hour, or until turnip slices have bled some juice and become pliable, then squeeze dry with your hands and place in a sterilised jar.
3 Combine 200ml rice wine vinegar, 50gm caster sugar and 100ml ume mirin in a bowl, stirring until sugar has dissolved. Pour pickling mixture over turnip slices to fill the jar as close to the top as possible, then screw on the lid and shake well. Transfer to the refrigerator and leave for a few days before using. Pickle will keep in the refrigerator for