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Vegetables from Kawachi, Miyama area of Fukui City, Fukui, Japan
The Kawachi red turnip, grown by slash-and-burn on steep slopes, is sliced, salted under a weight and drained, then pickled in vinegar and coarse sugar for one to two weeks. Stirred from the bottom once or twice a day, it turns red right through. It is mostly a vinegar pickle; the short salting before it only draws out the bitter juice.
| Kawachi red turnip1 kg | Not peeled; cut lengthwise along the fibres, 5 mm thick[maff-kawachi] |
| Salt40 g (30 g today) | [maff-kawachi] |
| VinegarA little over 1 cup (100 cc today) | [maff-kawachi] |
| Zarame (coarse sugar)150 g | [maff-kawachi] |
| Starter | acid-set with vinegar and sugar, after a short salting |
Total time across the recorded steps: 9 days – 32 days
What changes: The red turnip is cut along its fibres into slices 5 mm thick, skin on
Output: 5 mm red turnip slices.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
The Kawachi red turnip, grown by slash-and-burn on steep slopes, is sliced, salted under a weight and drained, then pickled in vinegar and coarse sugar for one to two weeks. Stirred from the bottom once or twice a day, it turns red right through. It is mostly a vinegar pickle; the short salting before it only draws out the bitter juice. Made in 4 steps over 9 days – 32 days. The longest step, pickle in vinegar and coarse sugar, stirring from the bottom, takes 7–30 days (Ministry of Agriculture 2026). Salt is 3–4 % (Ministry of Agriculture 2026).
| Main step | 7–30 daysReported[maff-kawachi] | Pickle in vinegar and coarse sugar, stirring from the bottom |
|---|---|---|
| Salt | 3–4 %Reported[maff-kawachi] | Pickle in vinegar and coarse sugar, stirring from the bottom |
Its slash-and-burn growing is the only one left in Fukui. Its flesh is firm and slightly bitter, and MAFF says it is not suited to one-night pickles. This pickle gets its acid from added vinegar, not from fermentation.
The sourness comes from added vinegar rather than from fermentation.
Every number is labelled with how it is known. How this atlas is made
The turnip has been grown in Kawachi for over 800 years. A legend says Heike refugees brought the red turnip, the Heike colour, to the village. The seed is sown in mid-August on the mountain slope. Harvest starts in late October and peaks in November, when the cold makes it sweeter.
