MMMMM----- Recipe via Meal-Master (tm) v8.05

     Title: Quick Turnip Pickles (Kabu No Sokuseki-Zuke)
Categories: Japanese, Condiments, Ceideburg 2
     Yield: 1 Servings

    12 md Turnips
     5 tb Salt; heaping
     4    Giant kelp piece (konbu);
          - (10 cm)
     1    Yuzu citron or lemon rind
          - (2-1/2 cm) square

 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" (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

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