Japanese•healthy
Japanese pickles - tsukemono
A miso flavored Japanese pickle recipe that makes the perfect side dish.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2 carrots
- 2 zucchinis
- 2 turnips or 1 medium size daikon, peeled
- White miso paste
Instructions
- 1
Using a mandoline or a knife, slice your veggies about 1/4 inch thick. Put veggies in a tupperware container (not too deep, like a plastic take-out container) or a pickle press and add miso paste one spoonful at a time, mixing it with the vegetables, until all veggies are coated.
- 2
Cover and pickle for about 24 hours. 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.
- 3
Keep refrigerated.
- 4
Serve with rice.