A quick Japanese pickle, tsukemono is made by lightly drying thin turnip slices in the airfryer and letting them sit in a rice vinegar brine. Made with a sugar-free sweetener, this diabetic-friendly recipe is an easy addition to any lunchbox.
Arrange the thin turnip slices in a single layer in the airfryer basket and dry them lightly at 80°C for twelve minutes; this firms up the pickle's texture. If you do not have an airfryer, dry the same slices in a low oven for twenty minutes.
Stir the rice vinegar, salt and erythritol together in a small bowl until dissolved.
Pack the dried turnip slices into a jar and pour over the brine, adding the piece of kombu.
Let the jar rest in the fridge for at least twenty minutes; this gives the flavours time to settle.
Drain the turnip pickle and serve it sprinkled with sesame seeds.
Arrange the turnip slices in a single layer in the airfryer; if they overlap, they will not dry evenly. Allergens: contains sesame.
If you cannot find kombu, you can leave it out; the flavour will be a touch plainer, but the texture of the pickle stays the same.
Admin DadaGastro · verified in test kitchenŞalgamın dokusu gerçekten çıtır kalmış, klasik turşulardan çok daha hafif; buzdolabımın vazgeçilmezi oldu.
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