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| Ingredients | | | 4 | ounces | white turnips | | | 1 | teaspoon | salt | | | 1 | each | dried red pepper | | | 1 | inch | square kombu, washed | | | 1/4 | cup | rice vinegar, or 1/4 cup white vinegar | | | 4 | teaspoons | sugar | | | 1 | | soy sauce | | | | | |
Directions:
| Starting a day ahead, peel the turnips and 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 and make similar slices intersecting the first ones. Now cut each turnip into quarters.
In a mixing bowl, stir the salt into 1/4 cup cold water. Add the turnips. Soak in the refrigerator for 24 hours.
The following day, cover the dried red pepper with cold water and 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 inch by 1/8 inch wide.
Drain the turnips and squeeze them firmly until dry. Combine the vinegar, 1/2 cup cold water, sugar and a sprinkle of soy sauce in a 1 1/2
to 2 quart jar and stir thoroughly. Add the turnips, pepper rings and kombu then stir again.
Cover tightly with a jar cover or plastic wrap,
and refrigerate for at least 12 hours before serving. Will keep for 3 or 4 days.
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