Kombu Shoyu Pickles

Prep Time

Less than 10 mins

Cooking Time

10-30 mins


1 ½ cups



Cooking with

Here's a tasty variation on a popular Japanese pickle.


  • ½ cup Mitoku Organic Shoyu Soy Sauce
  • 1 cup water
  • 6-inch strip Mitoku Kombu, cut into 1-inch pieces
  • 1½ cups thinly sliced turnips
  • 5 thin slices peeled fresh ginger root

Preparation Method

  1. Sterilize a pint-sized jar by boiling it in water for 10 minutes. Remove and drain.
  2. Combine all ingredients, place in jar, and cover with cheesecloth. Keep in a cool place for 3 days.
  3. Remove cheesecloth, cover jar tightly with a cap, and let stand 2 more days before eating.
  4. Store in a refrigerator or cold place and use within one month.

Recipe from Peter and Montse Bradford, authors of Cooking With Sea Vegetables.