Pickled Chrysanthemum Turnips (Kikka Kabu)

Before You Start...

1. Please note that this recipe requires a minimum soaking time of 1 hour, plus a marinating time of at least 1 hour to pickle the turnips.
2. If you will include this dish in your Osechi meal, I recommend preparing it up to 3 days before you plan to serve. For more helpful tips on planning your Japanese New Year feast, please read my A 5-Day Osechi Cooking Timeline blog post.

To Prepare the Pickled Turnips

1. Gather all the ingredients. Soak 1 dried red chili pepper in a small bowl of water to rehydrate (until Step 10).
2. To a medium bowl, add all the marinade ingredients: ⅓ cup rice vinegar (unseasoned), ⅓ cup water, 2 Tbsp sugar, ¼ tsp Diamond Crystal kosher salt, and 1 piece kombu (dried kelp). Mix well.
3. Cut off the top and bottom of 6 Japanese turnips (kabu).
4. Peel off the skin of the turnips.
5. Now, make decorative cuts on the top of each turnip to create the chrysanthemum “petals.“ Starting at one edge, use a knife to cut downward in thin, vertical slices spaced 2 mm apart without cutting all the way through to the bottom. Slice at least midway through the turnip, but less than that on the very edges to keep from cutting them off. Tip: I place the turnip between a pair of chopsticks and use them as a guide to prevent the knife from cutting all the way through to the bottom of the turnip.Keep slicing across to the other edge. Then, rotate the turnip 90 degrees and cut across the top in the other direction, again making vertical slices spaced 2 mm apart to create a crisscross pattern. Repeat with the rest of the turnips.
6. Turn the turnips upside down, with the cut side down. Then, make one crisscross incision (we call it kakushi bocho) in the bottom of each turnip so they will easily absorb the flavors.
7. Place the turnips in a large bowl. Add 2 cups water and 1 Tbsp Diamond Crystal kosher salt and soak the turnips for 1 hour.
8. Once the turnips are tender from the salt water, rinse thoroughly in running water, and gently squeeze out the water. Be careful not to damage the fine cuts. Empty the salt water and place the turnips back in the bowl. Then, add the marinade (including the kombu).
9. Thinly slice the red chili pepper and add it to the marinade (I do not include the seeds, as they are too spicy). Marinate the turnips for at least 1 hour (and up to 2 days) to pickle them.

To Serve

1. Gently squeeze out the marinade, separating the “petals” of chrysanthemum. Garnish with the chili slices and yuzu peel or lemon peel slices (optional) in the center of the turnip.

To Store

1. You can keep the leftovers in an airtight container and keep them for 3 days in the refrigerator or for up to a month in the freezer.