Turnip Senmai-Zuke (Kyoto-style Pickles)

• 350 grams Turnips
• 1 tsp Salt
• 50 ml Vinegar
• 3 to 4 tablespoons Sugar
• 10 cm Kombu for dashi stock
• 1 Takanotsume (optional)

1. Thinly slice the turnips with a knife.
2. Sprinkle salt, allow to sit until water is released, then squeeze out excess water (Note: Sandwich tightly between your palms).
3. Put into a resealable bag and layer the turnip slices with kombu.
4. Heat the ingredients, add to the bag, press the air out, then let sit in the refrigerator for a day or more.

salt, vinegar, sugar, stock, takanotsume

Taken from cookpad.com/us/recipes/148437-turnip-senmai-zuke-kyoto-style-pickles (may not work)