Suguki zuke

Wash Suguki turnips thoroughly under cold running water, ensuring all soil is removed. Do not peel the turnips.

Cut the Suguki turnips into halves or quarters if they are very large, ensuring they will fit into your pickling container.

In a large, non-reactive bowl or pickling crock, layer the Suguki turnips and Coarse sea salt, ensuring each turnip piece is well coated.