Salt-pickled Hakurei Turnips and Chrysanthemum Greens BY Morihouse

Recipe by MORIHOUSE (@mori.house)

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Salt-pickled Hakurei Turnips and Chrysanthemum Greens

Serves about 4 as banchan or a side-dish

1 bunch small hakurei Turnips, or about 2-3 medium or large depending on the size

1 bunch Chrysanthemum Greens, you can also use the turnip greens, mizuna or another delicate leafy green

About 1-2 tsps Sea Salt (non-iodized), amount will vary depending on taste*

1 clove Garlic, roughly chopped

1-2 dried Togarashi Chili Peppers or Chile de Arbol, chopped (deseeded, optional)

Remove the greens from the turnips and keep them in the fridge for another dish. They can also be used in lieu of or in addition to the chrysanthemum greens. Slice them finely into half moons or quarters depending on their size.

Remove the leaves of the chrysanthemum greens from the woody stems.  If using another green, just roughly tear them and the tender stalks into 2-3 inch pieces.

Chop your garlic and togarashi.

Place all the ingredients into a bowl and sprinkle with the salt little by little as you use your fingers to gently massage and coat the ingredients, ensuring that everything is well mixed.  Give it a taste test as you go.*  It should taste salty, but not overpowering.  If it’s not salty enough for you, add a little more and massage again.  If you accidentally make it too salty, don’t worry- you can give it a little rinse to wash the excess saltiness away.  The salt not only pickles the vegetables but also helps to release excess water. 

Let the mixture sit for about 15-30 minutes or until you are ready to serve.  By then you will notice that the greens have wilted and reduced in size.  The turnips will also have become softer. Pour out the liquid at the bottom of the bowl and then very gently squeeze out some excess moisture from the turnip and greens mixture, still leaving the mixture moist.

Place on a serving plate and enjoy as an accompaniment to your main meal or in addition to an array of other banchan (side-dishes).  This goes particularly nice with grilled meats wrapped in lettuce as a contrast in texture and freshness. Also try mixing it into steamed rice, in scrambled eggs or on top of a pizza!