4 oz white turnips
1 tsp salt
1 dried red pepper
1 1" square kombu, washed
1/4 cup rice vinegar -=or=- 1/4 c, - white vinegar
4 tsp sugar
soy sauce


Starting a day ahead, peel the turnips &, one at a time, slice them in the following fashion: Make thin slices down to within 1/8" of the base, move the turnip a half turn clockwise & make similar slices intersecting the first ones. Now cut each turnip into quarters.
In a mixing bowl, stir the salt into 1/4 c cold water. Add the turnips. Soak in the refrigerator for 24 hours.
The following day, cover the dried red pepper with cold water & soak at room temperature for about 1 hour, or until soft. Cut off the top of the pepper, remove & discard the seeds, slice the pepper crosswise into very thin rings.
Wrap the piece of kombu in a damp towel and let it rest for about an hour, or until it is soft and pliable. Cut into strips 1" by 1/8" wide.
Drain the turnips & squeeze them firmly until dry. Combine the vinegar, 1/2 c cold water, sugar & a sprinkle of soy sauce in a 1 1/2 to 2 qt jar & stir thoroughly. Add the turnips, pepper rings and kombu, & stir again. Cover tightly with a jar cover or plastic wrap, & refrigerate for at least 12 hours before serving. Will keep for 3 or 4 days.
"Foods of the World" Recipes: The Cooking of Japan. Time/Life Books. Posted by Earl Cravens