I like kabu, or turnip since it's easy to grow and it can be prepared in many ways. Pickles, stir fry, miso soup, casserole, baked vegetables, etc. We keep kabu year-round. It's just a good root crop with lots of fiber.
One day I came across this beautiful Hinona kabu, purplish red and long. Looking more like carrot than kabu. It makes excellent pickle. slice the hinona kabu thin with a slicer and rub salt into it. Then put the kabu in a pickle press or a container with drop lid and a rock (this is my grandmother's method).
The kabu from the photos are from our winter planting. This winter was really rainy and a lot of vegetable just melted or got eaten by slugs, but some suvivors coming really strong with the arrival of spring.
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