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Kombu Shoyu Pickles See Printable Page(PDF)

Makes 1 1/2 cups

Here's a tasty variation on a popular Japanese pickle.

1/2 cup shoyu
1 cup water
6-inch strip kombu, cut into 1-inch pieces
1 1/2 cups thinly sliced turnips
5 thin slices peeled fresh ginger root

Sterilize a pint-sized jar by boiling it in water for 10 minutes. Remove and drain. Combine all ingredients, place in jar, and cover with cheesecloth. Keep in a cool place for 3 days. Remove cheesecloth, cover jar tightly with a cap, and let stand 2 more days before eating. Store in a refrigerator or cold place and use within one month.

*Recipe from Peter and Montse Bradford, authors of Cooking With Sea Vegetables.

See Printable Page (PDF file)
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