Japanese Pickled Vegetables (Tsukemono)
Crunchy Japanese pickled vegetables coated in white miso paste and left to pickle overnight.
- Prep Time: 10 minutes
- Cook Time: Pickling time: 24 hours
- Total Time: 24 hours 10 minutes
- Yield: 2 servings 1x
- Category: Pickles
- Method: Marinating
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
- 2 carrots
- 2 zucchinis
- 2 turnips or 1 medium size daikon, peeled
- White miso paste
Instructions
- Sliced the vegetables. Using a mandoline or a knife, slice your veggies about about 1/4 inch (6 mm) thick.
- 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.
- 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.
- 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.
- Serve. Serve a few pieces in individual small serving dishes.
Notes
Keep the pickled vegetables in an airtight container and refrigerate for up to 2 weeks.
Nutrition
- Serving Size: 1 serving
- Calories: 126
- Sugar: 11g
- Sodium: 175mg
- Fat: 1.5g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 25.7g
- Fiber: 7g
- Protein: 4.8g
- Cholesterol: 0mg
Find it online: https://pickledplum.com/japanese-pickled-vegetables-tsukemono/