Yield: 8 Pickles
|4 ounces||White turnips|
|1 each||Dried red pepper|
|1 each||1" square kombu, washed|
|¼ cup||Rice vinegar -=OR=- 1/4 c white vinegar|
Starting a day ahead, peel the turnips &, one at a time, slice them in the following fashion: Make thin slices down to within ⅛" 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 ¼ 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 ⅛" wide. Drain the turnips & squeeze them firmly until dry. Combine the vinegar, ½ c cold water, sugar & a sprinkle of soy sauce in a 1½ 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.