The vegetables will fully absorb the savory flavor the next day, making it more delicious. The slight change of the flavor will entertain your taste buds.
You can store this asazuke in the fridge for about 2 days so please enjoy it when it is deliciously fresh.
Turnips and cabbage are also often used for Tsukemono, Japanese pickles. To add a sense of the seasons, you can also add yuzu peel and yuzu juice, myoga ginger buds, or shiso leaves.
Instead of the dashi kombu seaweed, you can also use kombu dashi powder, kombu tea powder or salted kombu. When using the salted kombu, be careful not to make the asazuke too salty.