Yield: 8 Pickles
Measure | Ingredient |
---|---|
4 ounces | White turnips |
1 teaspoon | Salt |
1 each | Dried red pepper |
1 each | 1\" square kombu, washed |
¼ cup | Rice vinegar -=OR=- 1/4 c white vinegar |
4 teaspoons | Sugar |
\N \N | 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 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.