The steps to produce senmai-zuke is to sprinkle salt over the sliced shogoin-kabu, let it stand and then remove the excess water and then, pickle them only with good quality konbu until it ferments lactobacillus.
聖護院蕪をスライスし、塩漬をして余分な水分を取り除き、その後、良質の昆布だけで本漬を行い、乳酸発酵をさせる。