Kabu (Japanese turnip) is one of the delicious spring vegetables and it can also be harvested in the fall, but spring kabu is especially tender. Seeing fresh kabu on store shelves always excites me—it’s a clear sign that spring has arrived!

There are so many ways to enjoy kabu, but this particular dish is perfect for spring. During this season, as liver activity increases, some people may experience symptoms in the upper body such as eye issues, or feel more irritable, stressed or anger.
Also, when the liver overworks, it can weaken the spleen and stomach. It's good to include foods that aid digestion and absorption, as well as sweet-flavoured foods that harmonize the spleen and stomach.

Kabu gently guides excess qi downward, supports digestion, and is a truly wonderful vegetable.
Vinegar, an important ingredient for making this dish, nourishes the liver and improves blood circulation. Adding some citrus peel, like yuzu, enhances the effect by further promoting energy flow.

You can check out more spring eating tips here.

Ingredients (2 Servings)

2 Japanese turnips with leaves (cut into thin quarter-rounds, cut the leaves into 4cm width)
1 tsp salt
120 ml Rice vinegar
80g Sugar (cane sugar recommended)
4 cm Dried kombu seaweed (sliced)
1 tiny chili pepper (thinly sliced, seeds removed)

Method

Step 1 - Prepare all the ingredients.
Step 2 - Make a pickling liquid - Combine the rice vinegar, sugar, dried kombu seaweed, and red chili pepper in a bowl and mix well. 
Step 3 - Put the turnips, leaves and salt in another bowl and rub well. Set aside for 20 minutes, then drain the excess liquid.
Step 3 - Add the turnips and leaves to the pickling liquid and toss well. Set aside for 1 hour.  
*I recommend letting it sit for a day in the fridge to allow the flavour to develop. Enjoy!