[nenn]

you make them the way you would make pickles in the us. salt water and veggies.

ive had turnips, cucumbers, carrots, cabbage, and probably many other pickled things while in japan.

Usually they're a side dish on to the food i guess either to add some flavor if you want, or cleanse your pallet the way ginger is supposd to be used in sushi.

it should be REALLY cheap to make.