Title: Quick turnip pickles (kabu no sokuseki-zuke)
 Categories: Japanese, Condiment, Ceideburg 2
      Yield: 1 Servings
 
     12 md Turnips
      5    Heaping Tbs salt
      4    (10-cm) piece giant kelp
           -(konbu)
      1    (2 1/2-cm) square yuzu
           -citron or lemon rind
 
  An example of "instant" salt pickling.  It takes only an hour for
  these pickles to ripen, and they will keep, covered, in the
  refrigerator for the better part of a week.  Also appropriate for
  cucumber sliced in thin wafers.  Peel and seed large cucumbers.
  
  To prepare:  Cut off greens from turnips and reserve.  Wash turnips,
  peel, then cut into very fine julienne strips.  Wash greens, dry,
  then chop finely.
  
  Put turnip strips with finely chopped greens into a bowl and sprinkle
  with salt.  Table salt is fine.  Knead with your hands and mix
  thoroughly to draw water out of vegetable.  In less than a minute, a
  fair amount of liquid will be produced.  Discard this liquid.
  
  Add the konbu and a 1-inch (2 1/2-cm) square of yuzu citron or lemon
  rind. Let stand, lidded and with a light weight, for 1 hour at room
  temperature.
  
  To serve:  Pick out a portion from the bowl with chopsticks or fork
  and shake off liquid.  Arrange in a mound on individual pickle dish.
  You may season with a few drops of soy sauce, if desired.