Pickled Sakura and Japanese Turnips

• 5 Japanese long-rooted pickling turnip
• 1 tsp Salt
• 1 tbsp Salt (for the leaves)
• 1 liter Boiling water
• 1 tbsp Vinegar
• 1 tbsp Sugar
• 1 tsp Salt
• 3 grams Dashi stock granules

1. These long-rooted Japanese turnips have a pretty red and white contrast.
2. Wash both the roots and leaves clean.
3. Cut the roots into 4-cm long, 2-mm thick strips, slice into sticks, place into a bowl, then coat in 1 teaspoon salt, and let sit for 30 minutes.
4. Add boiling water to the roots in the bowl, quickly drain in a sieve, place into a cold water bath, then drain the water.
5. Finely mince the leaves (use only the inner leaves that are in good condition).
6. Work in 1 tablespoon salt until the leaves produce a black liquid.
7. Place the leaves into a sieve, place into a hot water bath, and rinse until it stops coloring the water.
8. Tightly wring out, and drain the water.
9. Lightly wring out the softened roots.
10. Immediately place the roots and leaves into a pickling container, add the pickling liquid, and mix.
11. Place a light weight on top.
12. It is ready to eat it from the next day or so.

salt, salt, water, vinegar, sugar, salt, granules

Taken from cookpad.com/us/recipes/150541-pickled-sakura-and-japanese-turnips (may not work)