Achara zuke (turnips in vinegar dressing)

1. 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.
2. Now cut each turnip into quarters.
3. In a mixing bowl, stir the salt into ¼ c cold water.
4. Add the turnips.
5. Soak in the refrigerator for 24 hours.
6. The following day, cover the dried red pepper with cold water & soak at room temperature for about 1 hour, or until soft.
7. Cut off the top of the pepper, remove & discard the seeds, slice the pepper crosswise into very thin rings.
8. Wrap the piece of kombu in a damp towel and let it rest for about an hour, or until it is soft and pliable.
9. Cut into strips 1" by 1/8" wide.
10. Drain the turnips & squeeze them firmly until dry. Combine the vinegar, ½ c cold water, sugar & a sprinkle of soy sauce in a 1 ½ to 2 qt jar & stir thoroughly.
11. Add the turnips, pepper rings and kombu, & stir again.
12. Cover tightly with a jar cover or plastic wrap, & refrigerate for at least 12 hours before serving.
13. Will keep for 3 or 4 days.
14. "foods of the world" recipes: the cooking of japan.
15. Time/life books.