Miso-Cured Vegetables

Name: Miso-Cured Vegetables
Ingredients: 1 pound turnips, carrots, eggplant, zucchini or a mixture (or use radish, jicama, celery, kohlrabi or summer squash); 2 cups, at least, any type of miso

2 ingredients

8 steps

Ingredients

1 pound turnips, carrots, eggplant, zucchini or a mixture (or use radish, jicama, celery, kohlrabi or summer squash)
2 cups, at least, any type of miso

Directions

1

Peel the vegetables and cut them into slices 1/4-inch thick or thinner.
2

(A mandoline is perfect for this.)
3

Spread the miso in a bowl, an inch or two deep, and bury the vegetable slices in the miso.
4

Cover with plastic wrap and let stand at room temperature.
5

After 24 hours, fish out one of the slices, rinse it and sample it; depending on the vegetable and the thickness of the slice, it may require another 24 hours.
6

To serve, rinse the slices and cut them into small pieces.
7

Refrigerate the miso, which may be reused several times to make pickles, or for any other recipe requiring it.
8

The pickles keep for a few days, but theyre best right away.