1. Wash turnips (no need to peel). Cut in halves vertically and then into quarters (depending on size). Cut into 1 ¼ inch long piece (make sure every piece has the skin on it). Add sea salt and rub into turnips with hands. Press under something heavy overnight (during this time, use hands to rub them 2 or 3 times to make softer) Put turnip pieces into cloth bag and press again for another day and night to let the water come out.
2. Prepare wok – make sure it’s dry. Put dark brown sugar into wok with one ladle full of water. Cook on low fire until you can smell the sugar. Add miso and one cup of water, and let boil. Let cool for use later.
3. Combine the material from steps 1 and 2 and mix well. Store in several dry glass containers. Refrigerate for 3 days before use. They will keep for about one month.
Tips: The reason we press the turnip pieces after mixing in the sea salt is so that they will keep longer. During the entire pickling process, make sure turnips do not touch water or else they will easily grow moldy.
Variation: Miso can be replaced with 1½ cups of soy sauce, 500g of sugar, and one cup of distilled vinegar to make Soya Pickled Turnip. The rest of the steps are the same, but the turnip will keep longer since vinegar acts as a preservative.