Miso-Cured Vegetables

1. 1

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

2. 2

   (A mandoline is perfect for this.)

3. 3

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

4. 4

   Cover with plastic wrap and let stand at room temperature.

5. 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. 6

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

7. 7

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

8. 8

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

* Per serving · 4 servings · Values may vary.

No additional tips available.