- Rinse turnips and peel the skin and cut into quarters. Slice thinly
- Cut kombu into small strips.
- Slice red chilli into half and remove seeds if you like it less spicy.
- 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.
- To serve, gently squeeze the turnip slices to drain any excess liquid.