Ingredients

• ½ cup Mitoku Organic Shoyu Soy Sauce
• 1 cup water
• 6-inch strip Mitoku Kombu, cut into 1-inch pieces
• 1½ cups thinly sliced turnips
• 5 thin slices peeled fresh ginger root

Preparation Method

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

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