Pickled Cauliflower and White Turnips with Yuzu

Pickled Cauliflower and White Turnips with Yuzu

Refreshing pickles flavored with yuzu, a Japanese citrus fruit.

Cooking time
10 minutes+
  • Nutrition facts are for one serving.
  • Time to soak is not included in the cooking time.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

1/3 head

0.5 g (0.02 oz.)

20 g (0.7 oz.)

(A) Pickle Brine

150ml (5.1 fl. oz.)

1 Tbsp

150ml (5.1 fl. oz.)


  1. Divide the cauliflower into bite-size florets. Thickly peel the white turnips, and divide each into 6 to 8 pieces. Lightly salt and set aside.
  2. Prepare the pickling juice (A) by boiling the rice vinegar and water, then adding and dissolving the sugar and light color soy sauce.
  3. Place the cauliflower into a heat-resistant lidded container, and soak in the pickle brine (2). Seal the container securely, then set aside to cool. Make sure all of the cauliflower is submerged in the liquid.
  4. Once (3) cools, wash the white turnips (1) and add these in after drying off. Next, add in the yuzu juice and peel and allow to soak for about 15 minutes.

    *Can be stored in the refrigerator for 2 to 3 days.

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