While you can make this recipe with any turnip, the Japanese turnip—kabu (カブ)—of choice for pickling is the small, white, round, Hakurei. The last time I made Japanese pickled turnips, the green tops were wilted and not really appealing. This time they were fresh and green and not to be wasted. I decided to make Nozawana tsukemono—pickled turnip greens.
Tag Archives: turnips
Eilene is having her friends over again and she has requested lembas bread and Lord of the Rings stew. I did not want to make the same one that I made last time, but none of the ones on-line struck my fancy.
Jan and I were at the farmer’s market. I had already planned on green beans to go with my roasted pork, but Jan saw these cute little turnips. I decided to combine the two vegetables and add some of the marmalade I made yesterday.