Title: Achara zuke (turnips in vinegar dressing)
 Categories: Side dish, Japanese, Vegetables
      Yield: 8 Pickles
 
      4 oz White turnips
      1 ts Salt
      1    Dried red pepper
      1    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.