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Vegetables from Kamigamo district, Kyoto, Japan
Suguki turnips are peeled, salted in wooden barrels, pressed under a long weighted lever, then put in a warm room (muro) at about 40 °C to sour by lactic fermentation. Salt is the only ingredient, and the pickle is ready in about half a month.
| Suguki turnip, root and leaves | Harvested from mid-November to January, when frost raises the root's sugar[maff-suguki] |
| Salt | The only other ingredient[maff-suguki][kikkoman2015] |
Total time across the recorded steps: 7 days
What changes: Peeled suguki turnips are rinsed and salted in a wooden barrel
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
Suguki turnips are peeled, salted in wooden barrels, pressed under a long weighted lever, then put in a warm room (muro) at about 40 °C to sour by lactic fermentation. Salt is the only ingredient, and the pickle is ready in about half a month. Made in 4 steps over 7 days. The longest step, warm in the muro, takes 7 days (Kikkoman Food Forum 2015) and runs at 40 °C (MAFF 2026). Lactic acid bacteria; the strain Lactobacillus brevis KB290 was isolated from suguki does most of the fermenting.
| Main step | 7 daysReported[kikkoman2015] | Warm in the muro |
|---|---|---|
| Temperature | 40 °CReported[maff-suguki] | Warm in the muro |
Suguki is pickled with salt alone and ranks with senmaizuke and shibazuke as one of Kyoto's three great pickles [maff-suguki]. The warm muro step speeds up lactic fermentation to about half a month, where the old method at natural temperature finished in spring to summer [maff-suguki].
Japan's health ministry defines a pickle that keeps for 7 days or more at room temperature as one with salt at 4 % or more, or pH 4.0 or lower, or salt at 3 % to under 4 % with pH 4.6 or lower [mhlw2013]. The same notice lists lactic-fermented pickles such as sunki and sauerkraut under "other pickles". This is a general rule for Japanese pickles; the sources read give no pH or salt value for suguki itself.
Every number is labelled with how it is known. How this atlas is made
Suguki pickling is said to have begun in the early Edo period, made at first only by the shake families of Kamigamo Shrine and presented to the imperial palace. Later Edo-period farmers near the shrine made it, but a ban kept it from leaving the village, and it spread through the city only after the Meiji Restoration.
