Achara Zuke (Turnips In Vinegar Dressing) Recipe

• 4 ounce White turnips
• 1 tsp Salt
• 1 x Dry red pepper
• 1 x 1" square kombu, washed
• 1/4 c. Rice vinegar -=Or possibly=- 1/4 c white vinegar
• 4 tsp Sugar
• Soy sauce

1. 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.
2. Now cut each turnip into quarters.
3. In a mixing bowl, stir the salt into 1/4 c cool water.
4. Add in the turnips.
5. Soak in the refrigerator for 24 hrs.
6. The following day, cover the dry red pepper with cool water & soak at room temperature for about 1 hour, or possibly till soft.
7. Cut off the top of the pepper, remove & throw away the seeds, slice the pepper crosswise into very thin rings.
8. Wrap the piece of kombu in a damp towel and let it rest for about an hour, or possibly till it is soft and pliable.
9. Cut into strips 1" by 1/8" wide.
10. Drain the turnips & squeeze them firmly till dry.
11. Combine the vinegar, 1/2 c cool water, sugar & a sprinkle of soy sauce in a 1 1/2 to 2 quart jar & stir thoroughly.
12. Add in the turnips, pepper rings and kombu, & stir again.
13. Cover tightly with a jar cover or possibly plastic wrap, & chill for at least 12 hrs before serving.
14. Will keep for 3 or possibly 4 days.

white turnips, salt, red pepper, square kombu, rice vinegar, sugar, soy sauce

Taken from cookeatshare.com/recipes/achara-zuke-turnips-in-vinegar-dressing-62315 (may not work)