Sunki-zuke (Salt-Free Fermented Turnip Greens)
Quick answer
- Total time
- 60 min
- Level
- Hard
- Servings
- 20 servings
- Ingredients
- 2
About this dish
Sunki-zuke is a Nagano pickle from Kiso made by lactic fermentation of red turnip greens and stems without salt.
Read more
Since salt provides no preservation barrier, the process requires an active authentic sunki starter, sanitized food-safe equipment, a thermometer, and a way to verify acidity. Cut 3kg greens into 1 to 2cm pieces and warm them in batches in 60C water for 1 to 2 minutes. Reserve that liquid and cool it to 45C. While the greens are still warm, alternate them with 700g active starter in the fermentation vessel, using sanitized tongs instead of bare hands. Pour in enough cooled blanching liquid to cover the greens, hold everything below the surface with a sanitized weight or a sealed food-safe bag filled with water, remove trapped air, and close the vessel. Keep it insulated in a warm place for 24 hours. The next day, use clean utensils to check the aroma and taste, and verify that the liquid has reached pH 4.6 or below. If a clean sourness has not developed or the acidity is insufficient, do not eat the batch and discard it. Once fermentation is confirmed, refrigerate immediately at 4C or colder. For stronger acidity, mature it in the refrigerator for another 2 to 3 days. Do not taste a batch showing mold, a putrid odor, or abnormal ropy slime; discard all of it. Yogurt and ordinary kimchi brine cannot replace active sunki starter.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Clean and sanitize a food-safe fermentation vessel, tongs, and knife with boiling water or a suitable food-contact sanitizer.
Wash 3kg red turnip greens, retain a little of each crown where root meets stem, separate roots and stems, and cut into 1 to 2cm pieces.
- 2Finish
Bring a large pot of water to 60C.
Working in batches, immerse the greens evenly for 1 to 2 minutes, lift them with sanitized tongs, and drain lightly. Reserve the blanching liquid and cool it to 45C.
- 3Step
While the greens remain warm, place one layer in the vessel and spread over part of the 700g active sunki starter.
Continue alternating greens and starter until both are used, handling them with sanitized tongs rather than bare hands.
- 4Control
Pour in enough blanching liquid cooled to 45C to cover the greens.
Keep them below the liquid with a sanitized fermentation weight or a sealed food-safe bag filled with water, remove as much trapped air as possible, and close the vessel.
- 5Step
Place the closed vessel in an insulated box in a warm location for 24 hours.
The next day, use clean utensils to check aroma and taste, then verify that the liquid is at pH 4.6 or below with strips or a calibrated meter. If clean sourness has not developed or acidity is insufficient, do not eat the batch and discard it.
- 6Step
Once fermentation is confirmed, refrigerate immediately at 4C or colder.
For fuller acidity, mature it under refrigeration for another 2 to 3 days. If mold, a putrid odor, or abnormal ropy slime appears, do not taste it and discard the entire batch.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Turnip greens fermented entirely without salt
- Finish cue
- Once fermentation is confirmed, refrigerate immediately at 4C or colder.
- Avoid this
- If clean sourness has not developed or acidity is insufficient, do not eat the batch and discard it.
- Substitution
- Yogurt and ordinary kimchi brine are not substitutes for sunki starter; obtain an active authentic culture.
- Storage and reheating
- The next day, use clean utensils to check the aroma and taste, and verify that the liquid has reached pH 4.6 or below.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
60min, 2 ingredients
Category median
32min, 7 ingredients
Based on 163 recipes