Kabu asazuke quick-pickled turnip

From the Destiny Day recipe kitchen: 40 minutes, serves 3.

1. Slice the turnips into thin half-moons and chop the stems.
2. Rub in the salt, snipped kombu and chili.
3. Weigh down and leave at room temperature for 30 minutes.
4. Squeeze out the liquid and sprinkle with yuzu juice.

Cooked it? Tell us how it went in the comments.