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Ingredients
- 4 ounce White turnips
- 1 tsp Salt
- 1 x Dry red pepper
- 1 x 1" square kombu, washed
- 1/4 c. Rice vinegar -=Or possibly=- 1/4 c white vinegar
- 4 tsp Sugar
- Soy sauce
Directions
- 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 cool water. Add in the turnips. Soak in the refrigerator for 24 hrs.
- The following day, cover the dry red pepper with cool water & soak at room temperature for about 1 hour, or possibly till soft. Cut off the top of the pepper, remove & throw away 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 possibly till it is soft and pliable. Cut into strips 1" by 1/8" wide.
- Drain the turnips & squeeze them firmly till dry. Combine the vinegar, 1/2 c cool water, sugar & a sprinkle of soy sauce in a 1 1/2 to 2 quart jar & stir thoroughly. Add in the turnips, pepper rings and kombu, & stir again. Cover tightly with a jar cover or possibly plastic wrap, & chill for at least 12 hrs before serving. Will keep for 3 or possibly 4 days.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 281g | |
| Calories 138 | |
| Calories from Fat 3 | 2% |
| Total Fat 0.39g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2896mg | 121% |
| Potassium 445mg | 13% |
| Total Carbs 29.82g | 8% |
| Dietary Fiber 3.8g | 13% |
| Sugars 24.76g | 17% |
| Protein 2.35g | 4% |
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