Turnip With Kombu & Citrus

200g pickles

	200g turnip (or raw beetroot)
	4g dried kombu, cut into small rectangles
	¼ citrus fruit (bergamot, yuzu, lemon, etc.)
	2 teaspoons juice from the selected citrus fruit
	½ teaspoon raw sugar
	1 teaspoon salt

All pickles will keep for 3 days in the refrigerator.

1.	Peel the turnip and cut it as thinly as possible using a mandolin.
2.	Mix all the ingredients in an airtight container and marinate for at least 1 hour in the refrigerator before eating.

Recipes and images extracted
from Japanese Home
Cooking by Maori Murota.
Photography by Akiko Ida.
RRP $55. Out now.