Japanese Pickled Vegetables (Tsukemono)

Ingredients

• 2 carrots
• 2 zucchinis
• 2 turnips or 1 medium size daikon, peeled
• White miso paste

Instructions

1. 1

   Sliced the vegetables: . Using a mandoline or a knife, slice your veggies about about 1/4 inch (6 mm) thick.

2. 2

   Mix the vegetables with the miso paste: . Put the vegetables in a bowl or storage container (not too deep, like a plastic take-out container) and add miso paste, one spoonful at a time, mixing it with the vegetables, until they are all coated. Alternatively, you can also use a pickled press and follow the same steps.

3. 3

   Let them pickle: . Let the vegetables pickle for 24 hours. They do not need to be refrigerates but should be kept somewhere dark, dry, and cool.

4. 4

   Rinse the vegetables: . Rinse the vegetables under water until all the miso paste is gone. Pat them dry with paper towel and leave uncovered for a couple of hours, to evaporate some of the water.

5. 5

   Serve: . Serve a few pieces in individual small serving dishes.