INGREDIENTS

INSTRUCTIONS

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.
"Foods of the World" Recipes: The Cooking of Japan.  Time/Life Books.
Posted by Earl Cravens
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

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