Ingredients Jump to Instructions ↓

  1. 4 oz 113g White turnips

  2. 1 teaspoon 5ml Salt

  3. 1 Dried red pepper

  4. 1 Kombu - washed

  5. 1/4 cup 59ml Rice vinegar or 1/4 c - - white vinegar

  6. 4 teaspoons 20ml Sugar Soy sauce

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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