This is a recipe from my hometown for sakura-colored pickled long-rooted turnips. The method for pickling and the taste varies from household to household. It's made in small quantities, so it is easy to pickle.
These long-rooted Japanese turnips have a pretty red and white contrast. Wash both the roots and leaves clean.
Cut the roots into 4-cm long, 2-mm thick strips, slice into sticks, place into a bowl, then coat in 1 teaspoon salt, and let sit for 30 minutes.
Add boiling water to the roots in the bowl, quickly drain in a sieve, place into a cold water bath, then drain the water.
Finely mince the leaves (use only the inner leaves that are in good condition). Work in 1 tablespoon salt until the leaves produce a black liquid.
Place the leaves into a sieve, place into a hot water bath, and rinse until it stops coloring the water. Tightly wring out, and drain the water.
Lightly wring out the softened roots.
Immediately place the roots and leaves into a pickling container, add the pickling liquid, and mix. Place a light weight on top. It is ready to eat it from the next day or so.
Story Behind this Recipe
Japanese long-rooted pickling turnips are in season around late fall to winter, and where I'm from, they are pickled in every household. It is said that the taste varies according to each household. Before I got married, my health-minded parents pickled them in large quantities, and sent me containers of them. Now I make a basic sakura pickle every year that I learned from my mother.
For sakurazuke pickled only in salt, generally vinegar, ponzu sauce, or dashi is added for flavor; Since only a small amount of vinegar and dashi stock is added to this recipe for the pickling liquid, you can eat them without extra seasoning.