Achara Zuke (Turnips in Vinegar Dressing No. 36)

Ingredients for Achara Zuke (Turnips in Vinegar Dressing No. 36)

4 ounces white turnips

1 teaspoon salt

1 each dried red pepper

1 inch square kombu, washed

1/4 cup rice vinegar, or 1/4 cup white vinegar

4 teaspoons sugar

1 soy sauce

Cooking Instructions for Achara Zuke (Turnips in Vinegar Dressing No. 36)

Starting a day ahead, peel the turnips and 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 and make similar slices intersecting the first ones. Now cut each turnip into quarters.In a mixing bowl, stir the salt into 1/4 cup cold water. Add the turnips. Soak in the refrigerator for 24 hours.The following day, cover the dried red pepper with cold water and 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 inch by 1/8 inch wide.Drain the turnips and squeeze them firmly until dry. Combine the vinegar, 1/2 cup cold water, sugar and a sprinkle of soy sauce in a 1 1/2to 2 quart jar and stir thoroughly. Add the turnips, pepper rings and kombu then stir again. Cover tightly with a jar cover or plastic wrap,and refrigerate for at least 12 hours before serving. Will keep for 3 or 4 days.