Quick Turnip Pickles (kabu No Sokuseki-zuke)

INGREDIENTS

INSTRUCTIONS

An example of "instant" salt pickling.  It takes only an hour for
these pickles to ripen, and they will keep, covered, in the
refrigerator for the better part of a week.  Also appropriate for
cucumber sliced in thin wafers.  Peel and seed large cucumbers.  To
prepare:  Cut off greens from turnips and reserve.  Wash turnips,
peel, then cut into very fine julienne strips.  Wash greens, dry,  then
chop finely.  Put turnip strips with finely chopped greens into a bowl
and sprinkle  with salt.  Table salt is fine.  Knead with your hands
and mix  thoroughly to draw water out of vegetable.  In less than a
minute, a  fair amount of liquid will be produced.  Discard this
liquid.  Add the konbu and a 1-inch (2 1/2-cm) square of yuzu citron or
lemon  rind. Let stand, lidded and with a light weight, for 1 hour at
room  temperature.  To serve:  Pick out a portion from the bowl with
chopsticks or fork  and shake off liquid.  Arrange in a mound on
individual pickle dish.  You may season with a few drops of soy sauce,
if desired.  From "Japanese Cooking; A Simple Art" by Shizuo Tsuji,
with an  introduction by M.F.K.  Fischer.  Kodansha International Ltd.,
Tokyo,  New York and San Francisco, 1980.  ISBN 0-87011-399-2.  NOTE:
The "lidded and with a light weight" refers to making them in a
Japanese pickle tub.  A plate with a small rock in a nonreactive pan
will do.  Posted by Stephen Ceideberg; May 6 1992.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 410
Calories From Fat: 12
Total Fat: 1.5g
Cholesterol: 0mg
Sodium: 980.9mg
Potassium: 2796.2mg
Carbohydrates: 94.1g
Fiber: 26.4g
Sugar: 55.6g
Protein: 13.2g