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1
Retain the leaves and stems of the suguki kabu turnips intact. Layer the turnips and their greens into a clean wooden barrel, distributing salt evenly between each layer. The salt must reach a concentration adequate for Lactobacillus brevis to dominate; under-salting allows competing organisms to establish.
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2
Fit the adjustable screw press over the barrel and apply initial pressure. Set the barrel in a cool environment at 5–10°C — a cold room or winter air. Over the first stage of fermentation, tighten the press incrementally as the turnips yield liquid and compress. The brine should rise to submerge the vegetables; sight-check daily that the contents remain covered.
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3
This is where the dish lives or dies. After the initial cool-phase fermentation has established, move the barrel to a warmer location at 15–20°C to accelerate lactic acid production. The two-temperature protocol — cool to initiate, warm to develop — is specific to suguki's lactic profile and the metabolic behaviour of its Lactobacillus brevis strain. Deviation from this sequence collapses the characteristic depth. Continue tightening the press as fermentation proceeds.
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4
Allow the full fermentation to run its course over 3–4 weeks in total. The pickle is complete when it delivers sharp lactic sourness, deep salt, and a background umami of almost dairy-like intensity — the Lactobacillus brevis having broken down the turnip's proteins into free glutamates. Under-fermented suguki lacks this characteristic depth; taste at week three and continue if the umami register is absent.