Ingredients

• 1 1-inch square kombu, washed
• ¼ cup rice vinegar or
• ¼ cup white vinegar
• 4 teaspoons sugar
• Soy sauce

Directions

• Directions
• Starting the day ahead peel the turnips one at a time, slice them in the following fashion, make thin slices down to within 1/8 inch 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 ¼ 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 and discard the seeds, slice the pepper crosswise into very thin rings.
• Wrap the piece of kombu in a damp of 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. ½ cup cold water, sugar and a sprinkle of soy sauce in a 1 ½ to 2-quarts jar and stir thoroughly. Add the turnips, pepper rings and kombu and 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.