Directions

To Prep

1. Rinse turnips and peel the skin and cut into quarters. Slice thinly
2. Cut kombu into small strips.
3. Slice red chilli into half and remove seeds if you like it less spicy.
4. In a glass bowl, add turnip slices, kombu, red chili pepper, yuzu juice/extract, salt and mix well. Seal with cling wrap and refrigerate for a minimum of 2 hours or, 3 days or more before serving.
5. To serve, gently squeeze the turnip slices to drain any excess liquid.