Miso-Cured Vegetables

Ingredients

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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    305 calories; 8 grams fat; 1 gram saturated fat; 1 gram monounsaturated fat; 4 grams polyunsaturated fat; 43 grams carbohydrates; 9 grams dietary fiber; 12 grams sugars; 17 grams protein; 5201 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Peel the vegetables and cut them into slices 1/4-inch thick or thinner. (A mandoline is perfect for this.)
2. Spread the miso in a bowl, an inch or two deep, and bury the vegetable slices in the miso. Cover with plastic wrap and let stand at room temperature. 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.
3. To serve, rinse the slices and cut them into small pieces. Refrigerate the miso, which may be reused several times to make pickles, or for any other recipe requiring it. The pickles keep for a few days, but they’re best right away.

1 to 2 days