Refreshing pickled with Tokyo turnips called kabu or you can use cucumbers, daikon (Japanese radish), napa cabbage, and eggplant to make this delicious Japanese pickled at home. 

Pickled Turnip with Yuzu

INGREDIENTS

• 3 Japanese Turnips (kabu) (roots, stem, and leaves) (or you can use cucumbers, daikon (Japanese radish), napa cabbage, and eggplant)
• 1 kombu (dried kelp) (1 kombu = 1.5" x 1.5")
• ½ dried red chili pepper
• 1 tsp Yuzu zest (or freezer dried Yuzu)
• ½-1 tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
• 1 Tbsp Yuzu juice/Yuzu extract (or lemon, optional)

INSTRUCTIONS

1. Wash turnips carefully and separate roots and stem/leaves. Peel the skin of roots and cut in half or quarters. Slice thinly. For stem/leaves, cut into 1/2 inch pieces.
2. Cut kombu into small strips.
3. Cut red chili pepper into half and remove seeds. Keep the seeds if you like it spicy.
4. In a Ziploc bag, add turnip roots, stem/leaves, kombu, red chili pepper, yuzu zest, salt (and yuzu juice/extract). Mix and rub with hands well.
   
5. Remove air and keep in the fridge for at least an hour, preferably 3-4 hours, or even overnight before serving.
6. When you serve, drain any excess liquid by squeezing the vegetables with both hands.

https://www.justonecookbook.com/pickled-turnip-with-yuzu/