1 1/4 pounds turnips
1/2 tsp. kosher salt
1/2 cup rice wine vinegar
4 umeboshi (pickled plums) -chopped into a paste-
2-3 tbsp. sugar
2 tsp. yukari
peel the turnips and cut into bite size pieces. place in a large ziplock bag and add in the salt. close and let stand for 1 hour.
mix the umeboshi paste into the vinegar to create your plum vinegar, and then incorporate the sugar and the yukari. mix and set aside.
when the turnips are soft, squeeze out the excess liquid and return to the bag. add in the vinegar mixture to the ziplock and close the bag and let stand for 2-3 hours. chill in the fridge.