MMMMM----- Recipe via Meal-Master (tm) v8.05
  Categories: Side dish, Vegetables
       Yield: 8 Pickles
    4.00 oz White turnips
    1.00 ts Salt
    1.00 ea Dried red pepper
    1.00 ea 1 square kombu, washed
    0.25 c  Rice vinegar -=OR=- 1/4 c
            -- white vinegar
    4.00 ts Sugar
            Soy sauce
   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.