The craftspeople peeled Shogoin turnips weighing 2 kilograms and sliced them to a thickness of 2.6 millimeters. They pickled them by layering them in a barrel and putting a weight on top.

And don't limit yourself to sliced cucumbers. F&W's guide to pickled vegetables includes creative recipes such as turnip kimchi, homemade sauerkraut, jicama pickles and more.