Similar to a sunomono, but with thicker slices than is traditional, adding plenty of crunch. White wine vinegar makes for a more robust flavor as well.
INGREDIENTS:
1 bunch Tokyo turnips
1 tablespoon kosher salt
1 cup white wine vinegar
1 cup water
½ cup sugar
METHOD:
Use a mandolin to slice the turnips 3/16ths inch thick. If they are larger than 1½ diameter, halve them after slicing into rounds.
Sprinkle the turnips with the salt, toss to coat evenly and “massage” the vegetables a little.
While the vegetables wilt, combine the water, vinegar, and sugar in a jar and shake until the sugar goes into suspension (disappears from sight).
When the vegetables have begun to wilt and have lost their “raw”-ness, rinse in plenty of cold water. Taste a slice to be sure the salt is gone.
Add the vegetables to the dressing and allow to marinate at least an hour. Chill the pickles, then use when cold.
Chef’s Notes and Tips:
This basic method will work on things like radishes, daikon, Spanish Black radish, and regular radishes.
Yield: Around 2 cups
Source: Chef Andrew Cohen
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