MMMMM----- Recipe via Meal-Master (tm) v8.05
  Categories: Japanese, Condiments, Ceideburg 2
       Yield: 1 Servings
   12.00 md Turnips
    5.00    Heaping Tbs salt
    4.00    (10-cm) piece giant kelp
    1.00    (2 1/2-cm) square yuzu
            -citron or lemon rind
   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
   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
   Japanese pickle tub.  A plate with a small rock in a nonreactive pan
   will do.
   Posted by Stephen Ceideberg; May 6 1992.