akakabu pickles

The other day at the market we came across akakabu (red turnips). If I'm not mistaken this variety is usually found in the Northern parts of Japan.

Satoshi likes these as tsukemono (pickles), so I bought one to try making some.

When I cut it, I was surprised by the light pink and white insides.

I used this recipe and doubled it. In place of the salt I instead used a seasoned salt (salt, rosemary, chili, parsley and oregano).

I put everything into a ziploc bag and let it sit in the refridge for a couple of hours.

I love the deep pinkish color.

We tried this with breakfast the next day and these passed the Satoshi test.

If I come across akakabu at the market again, I'm making this.