|The Recipe Bin: Japanese - Entrees: Vegetable|
|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. Now cut each turnip into quarters.
In a mixing bowl, stir the salt into ¼ cup 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 1/8" wide.
Drain the turnips & squeeze them firmly until dry. Combine the vinegar, ½ cup 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.
|Makes approximately 8 servings.|