Pickled Turnip With Yuzu

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Just One Cookbook
Nutrition per serving    (USDA % daily values)
CAL
16
FAT
1%
CHOL
0%
SOD
79%

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Ingredients for 2 servings

3 Tokyo Turnips (kabu), roots, stem, and leaves (or you can use cucumbers, daikon (Japanese radish), napa cabbage, and eggplant)

1 (1.5 inch x 1.5 inch) square kombu (kelp)

1/2 of a red chili pepper

1 tsp. yuzu zest or freezer dried yuzu (see photo below)

1/2 - 1 tsp. salt

1 Tbsp. yuzu juice/yuzu extract, or lemon (optional)

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