salt-pickled turnip or daikon with leaves and stalk
A traditional Japanese pickle made by salting a whole turnip or daikon, including the leafy tops and stalk, often as a home-style preserved food.
The kukizuke my grandmother makes is delicious, even the leafy part.
When winter comes, we often make kukizuke.
Standard spelling with okurigana; the kanji 茎 means 'stalk' and 漬け means 'pickling'.
Variant without okurigana, also seen in some contexts.
Compound of 茎 (kuki, 'stalk') and 漬け (zuke, 'pickling'), referring to the practice of pickling the vegetable together with its stalk and leaves.