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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 analysis per serving (4 servings)
38 grams carbs; 292 calories; 2 grams monosaturated fat; 4 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 9 grams fiber; 5138 milligrams sodium; 19 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the vegetables and cut them into slices ¼-inch thick or thinner. (A mandoline is perfect for this.)
- Step 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.
- Step 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.
Private Notes