Pickled Chrysanthemum Turnips (Kikka Kabu)

Bahan-bahan (6 porsi)

• 1 dried red chili pepper
• 6 Japanese turnips (kabu) ((8.5 oz, 240 g; with stems and leaves removed))
• 1 Tbsp Diamond Crystal kosher salt ((for the turnips))
• 2 cups water ((for the turnips))
• ⅓ cup rice vinegar (unseasoned)
• ⅓ cup water
• 2 Tbsp sugar ((you can increase the amount by up to 50% if you prefer sweeter pickles))
• ¼ tsp Diamond Crystal kosher salt
• 1 piece kombu (dried kelp) ((5 g; 2 x 3 inches, 5 x 7.6 cm per piece))
• yuzu peel ((optional; sliced into thin julienned strips; can substitute lemon peel))