Senmaizuke

Wash and peel the turnips. Using a mandoline or a very sharp knife, slice the turnips into paper-thin rounds, approximately 1mm thick.

In a large non-reactive bowl, layer the sliced turnips with salt, ensuring each turnip slice is lightly coated. Place a plate directly on top of the turnips and weigh it down with a heavy object to press out excess moisture. Let it sit for 2-3 hours.

While the turnips are pressing, prepare the pickling liquid. In a separate bowl, combine the sugar and rice vinegar, stirring until the sugar completely dissolves. Add the kombu and thinly sliced yuzu peel to this liquid.