Japanese pickles – tsukemono
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Category: Condiment
- Cuisine: Japanese, Vegetarian, Vegan
Ingredients
Scale
- 2 carrots
- 2 zucchinis
- 2 turnips (peeled (or 1 medium size daikon))
- white miso paste
Instructions
- 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.
- 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.
- Keep refrigerated.
- Serve with rice.
Find it online: https://pickledplum.com/japanese-pickled-vegetables-tsukemono/
