Pickled Turnips
By: Kevin Tu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




12 mediums turnips
6 tablespoons salt
1 four-inch piece konbu ( kelp)
1 one-inch square yuzu
or substitute lemon rind
Soy sauce (optional)

Preparation

1 Cut the greens off the turnips and save. Wash, peel, then julienne strips. Wash the greens, dry on a paper towel, and chop finely. 2 Put turnip strips, and chopped greens in a bowl, and sprinkle with salt. Knead, to draw out moisture. Discard any liquid. Add the dry konbu and yuzu. Place a weighted lid on the bowl, let stand 1 hour at room temperature. 3 To serve: Pick out a portion from the bowl with chopsticks and arrange on a pickle dish. You may sprinkle with soy sauce.