4 Salt-Koji Pickled "Kabu" Japanese Turnips Recipes — Easy Gut-Healthy Japanese Seasonal Side Dishes

CONTENTS

• About This Recipe

• Recipe Overview

• Nutrition and Gut Health Benefits

• Ingredients

• Instructions

• Recipe Notes

• Serving Suggestions

• Final Thoughts

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ABOUT THIS RECIPE |

This dish highlights seasonal Kabu (Japanese turnips), a mild and crunchy Japanese turnip that pairs beautifully with salt-koji. We call these "Tsukemono" and they are eaten daily in Japan!

With 4 different flavor variations, you can enjoy a fresh taste every day while nurturing your gut through fermented goodness.

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RECIPE OVERVIEW |

• Prep Time: 10 minutes

• Marinating Time: 30 minutes

• Total Time: 40 minutes

• Servings: 2 per variation

• Equipment: Peeler, knife, cutting board, zip-top bags

• Difficulty: Very Easy

• Suitable For: Gluten-free, dairy-free, vegetarian (vegan option available)

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NUTRITION & GUT HEALTH BENEFITS |

• Kabu: fiber, vitamin C, gentle on digestion

• Salt-koji: enzymes → improves digestion & nutrient absorption

• Anti-inflammatory benefits from root vegetables

• Lightly pickled = minimal nutrient loss

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INGREDIENTS (2 Servings) |

1. Kabu with Dashi & Salt-Koji

   • 2 Kabu (thin-sliced)

   • 1 Tbsp katsuobushi-kombu dashi

   • 2” kombu (rehydrated + thinly sliced)

   • 1 Tbsp katsuobushi flakes

   • 1 tsp salt-koji

     
     

2. Classic Yuzu Salt-Koji Kabu

   • 2 Kabu (thin-sliced)

   • 1 tsp dried yuzu peel

   • 1 tsp salt-koji

     
     

3. Shiso Salt-Koji Kabu

   • 2 Kabu (thin-sliced)

   • 2 shiso leaves (thin-sliced)

   • 1 tsp salt-koji

     
     

4. Nanban Salt-Koji Kabu

   • 2 Kabu (thin-sliced)

   • 1 chili pepper (adjust to taste)

   • 1 Tbsp dashi

   • ½ Tbsp rice vinegar

   • 1 tsp salt-koji

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INSTRUCTIONS |

1. Peel Kabu, trim stems slightly, and slice into ¼ inch half-moons.

2. Add sliced Kabu + seasonings into a zip-top bag.

3. Seal and massage from the outside to combine evenly.

4. Marinate at least 30 minutes before serving.Stores up to 5 days in the fridge.

All ingredients on a chopping board

Cutting kabu

Classic Yuzu Salt-Koji Kabu

Shiso Salt-Koji Kabu

Kabu with Dashi & Salt-Koji

Spicy Nanban Salt-Koji Kabu

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RECIPE NOTES |

• Use homemade dashi instead of salty powdered versions

• Leafy tops are delicious — don’t waste them!

• Vegan swap: kombu + shiitake dashi

• Add umeboshi, shio-kombu, or ginger for new flavors

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SERVING SUGGESTIONS |

• With steamed rice as a refreshing side

• As a tsukemono plate for breakfast

• Lunch bento accessory

• Add to salads or tofu bowls for crunch

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FINAL THOUGHTS |

Kabu season doesn’t last long — enjoy it while it’s fresh! 🌱 Salt-koji brings enzymes and umami that make every bite as nourishing as it is delicious. Try all 4 variations and discover your favorite cho-katsu flavor! 💛

If you make this recipe, tag @KojiandMore so I can cheer for your gut-health journey ✨