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Vegetables from Sanpoku, Murakami
Red turnips grown on burned (yakihata) slopes are salted in brine for a week, drained, and then packed for another week in a sweet vinegar of sanbaizu, sugar and shochu. This is a boundary entry; the sources describe a salt-then-vinegar pickle and do not say that it ferments.
| Red turnip1 kg | Grown on yakihata fields and picked in November[maff-akakabu-niigata] |
| Salt3 tablespoons | With 2 cups of water, for the pre-pickling brine[maff-akakabu-niigata] |
| Water2 cups | [maff-akakabu-niigata] |
| Sanbaizu (a mixed vinegar seasoning)4 tablespoons | [maff-akakabu-niigata] |
| Sugar80 g | [maff-akakabu-niigata] |
| Shochu2 tablespoons | [maff-akakabu-niigata] |
| Starter | none; MAFF describes the pickle as salted, then soaked in a vinegar seasoning (sanbaizu, sugar, shochu) |
Total time across the recorded steps: 14 days
What changes: Starting material: red turnips grown on burned slopes
The slope is burned in mid-August and the seed sown there. Sanpoku, Atsumi and Shiiba (Miyazaki) are the only places in Japan still farming this way, MAFF says. Output: red turnips with flattened round roots, red-purple outside and white inside.
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
Red turnips grown on burned (yakihata) slopes are salted in brine for a week, drained, and then packed for another week in a sweet vinegar of sanbaizu, sugar and shochu. This is a boundary entry; the sources describe a salt-then-vinegar pickle and do not say that it ferments. Made in 4 steps over 14 days. The longest step, pre-pickle in salt water, takes 7 days (MAFF うちの郷土料理 (Our Regional Cuisines) 2026).
| Main step | 7 daysReported[maff-akakabu-niigata] | Pre-pickle in salt water |
|---|
Unlike Hida akakabu-zuke, which is soured by lactic fermentation in salt alone, this pickle gets its sourness from vinegar after a week in brine. Its colour comes from the turnips grown on burned slopes, which are said not to colour as well elsewhere.
In a study of senmaizuke, a related Kyoto turnip pickle in sweet vinegar, the finished vinegar-type pickles had a pH of 4 to 5. Yeasts such as Kazachstania grew in them, and the author suggests that spoilage by yeast may be a greater risk in the vinegar type, and greater still when stored warmer (Iguchi 2021).
Every number is labelled with how it is known. How this atlas is made
Atsumi turnips have been grown since the Edo period, and pickles of them were presented to the shogun (Japanese Wikipedia). A Yamagata Prefecture leaflet says the Atsumi turnip appears in Edo-period documents and has a history of over 400 years, and that in sweet vinegar its red-purple colour seeps into the flesh and turns it pink. Yakihata farming survives only in Sanpoku, Atsumi and Shiiba (Miyazaki) (MAFF).
