Turnip

• 2–3 very fresh turnips
• 3 cm (1¼ in) kombu seaweed, cut into small pieces

Slice the turnips into very thin rounds, about 1–2 mm (1/16 in) thick (a mandoline works well). Set them aside in a bowl. Place the pickling liquid ingredients in a small saucepan on a low heat and stir to dissolve the sugar and salt. Turn off the heat, then add the kombu. Pour the pickling liquid over the turnips in the bowl and mix well. Marinate for at least 2 hours. You can keep the tsukemo