Title: Achara zuke (turnips in vinegar dressing #36
 Categories: Side dish, Vegetables
      Yield: 8 Pickles
 
      4 oz White turnips
      1 ts Salt
      1 ea Dried red pepper
      1 ea 1" square kombu, washed
    1/4 c  Rice vinegar -=OR=- 1/4 c
           -- white vinegar
      4 ts Sugar
           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 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 1/4 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 1/8"
  wide. Drain the turnips & squeeze them firmly until dry. Combine the
  vinegar, 1/2 c cold water, sugar & a sprinkle of soy sauce in a 1 1/2
  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.