Sunki-zuke : Red turnip leaf,salt-free,lactic acid,lacto-kin ferment

[Guest guest]

I was watching a NHK-TV report on people in villages in KISO region, Nagano

prefecture,Japan.

There people have traditional pickling with plant based lacto-kin fermentation

with no salt used.

The Italian Slow Food Association listed it as one of the remarkable slow foods

of Japan,which made the nation astonished.

I was intrigued with this pickles because I saw 7,8 year young elementary kids

are making this at school, enjoying it served at lunch. What a nice food

education...

They are also listed as the local expert.

I try to post what I came up with hopefully to bring more understanding and

technique for the people in .

[History and background]

The region is high mountains area and vallies. The climate is cooler and it

snows in

Winter. The red turnip leaves are mainly used. Turnip root itself maybe used

for other cooking.

Being in mountain area of central Japan and far distant from sea it seems the

salt was very valuable there.

The season is from end of autumn when red turnip is available.

[Recipe]

Cut off leaves of red turnip from the root.

Wash the leaves well in water.

Boil water in large pan and keep temperature at 60-70 C (My guess)

Soak well in hot water for 5-10 seconds and drain.

Do not cook ,boil nor wilt with heat. The purpose is to break the surface

microbes calm or kill.

Cool boiled water,too.

In plastic bag,lay whole red turnip leaves.

Put cooled water that was used for straining to fill and keep turnip leaves well

submerged.

Close bag and keep out the air with rubber band.

Put in to barrel or bucket and put weight lightly.

Keep in cool place for 3 days more until it turns sour upto pH level of 4

(3.5-4.5).

When you taste and it is sour ,you are successful in fermentation. Also the

color will turn to brown-sugar.

You slice or cut into desired size and mix into miso soup etc..

Making sunki-zuke for further time, you can use some of pickled turnip as

starter/seed.

Ref photo site is:

http://www.kisoji.info/modules/fudoki_syoku/index.php?content_id=2

take care,

isao