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15minutes
Wash the turnips and yuzu.
Remove the stems from the turnips, cut them crosswise, and then cut into approximately 3-5mm pieces.
Put the turnip and (A) into a storage bag.
Add the yuzu juice and thinly sliced yuzu peel.
Stir to incorporate the seasonings.
Remove the air and close the storage bag.
Place a ceramic container on top and leave in the refrigerator for at least an hour to complete.
・I use medium-sized turnips.
・If using small turnips, use 2.
・The amount of salt should be 2% of the weight of the turnips.
- Rice vinegar can be replaced with grain vinegar.
・I use small yuzu, but if you use regular sized yuzu, use 1/2.
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