Dried turnip

Lore & Background

Dried turnip is made by first cleaning turnips and then solarizing them. The turnips are mixed with salt and placed in a jar with a heavy rock on top. After one week, they are taken out and dried in the sun again, then squeezed until no water remains. Next, the turnips are soaked in boiling brine, squeezed again, and dried in the sun until they become golden yellow. Finally, they are put into a clean jar and left for half a year before they can be tasted.

Reader's Guide

Dried turnip holds significance in Chinese cuisine as a common appetizer, often eaten with porridge or noodles. Its production, centered around the winter solstice, reflects traditional food preservation methods. The vegetable is notable for its nutritional content, being rich in Vitamin B and iron. The quality guarantee period extends for months or even years, making it a durable pantry item. However, consumers are advised to moderate their intake because too much pickle is not good for health. The entry references specific regional varieties such as Xiaoshan Air-dried Turnip and the dried turnip of Budai, Chiayi County, Taiwan, indicating its widespread cultural and culinary importance across different parts of China.

Did You Know?

• Dried turnip is rich in both Vitamin B and iron.
• It is usually made around the winter solstice.
• The turnips are squeezed until no water can be squeezed during preparation.
• The quality guarantee period of dried turnip is months or even years.