What I like about this pickle is that it includes the turnip greens. There’s also a nice hit of citrus.
Start with the lower amount of salt, adding more if like a salty pickle. This pickle will be ready to eat in an hour. Keep any leftovers in the fridge, stirring once in a while.

1 bunch Japanese turnips and their greens
2 – 3 T salt
1 four inch piece of kombu or a teaspoon of other sea vegetable (wakame, dulse)
1 T grated lemon zest

1. Separate greens from roots. Wash turnips, dry, and cut into thin strips. Put into a bowl that is large enough to put a plate inside. Wash and dry greens, then finely chop. Add to bowl and mix with turnip strips.

2. Sprinkle with salt. Stir to combine. Knead or massage the mixture with your hands until liquid is extruded from the vegetable pieces, a couple of minutes. You can discard this liquid, or not. The pickle will be a little less salty if the liquid is discarded. Add the kombu and grated lemon zest. Mix well.

3. Put a plate over the turnips, a plate large enough to cover most of the mixture. Put a weight on top of the plate. Let sit for about an hour. Serve with a slotted spoon to allow any liquid to run back into the bowl.