Gather the ingredients:
1 bunch Hakurei Turnips
1 teaspoon salt
1/2 cup rice wine vinegar
1 teaspoon sugar
1/2 tea black peppercorns, crushed
3 thin slices of ginger
Action time:
Slice turnips thinly. Place slices in a small bowl and toss with salt. Let rest until there is a pool of liquid on the bottom of the bowl, about 30 mins. Drain turnips of the salty water and pack into a pint-sized mason jar or other container with watertight lid. Add vinegar, sugar, pepper and ginger slices. Apply lid and shake to combine. Place pickled turnips in the fridge and chill before eating. Pickles can be eaten within an hour of being made and will keep for at least a week.