Easy Pickled Vegetables Using Miso
Easy Pickled Vegetables Using Miso
Pickled vegetables are one of the most important part of the Japanese diet. The simplest way to eat them is with a steaming bowl of rice and miso soup. They are also served as a condiment, relish and even palate cleanser. In many typical restaurants in Japan, you'll sometimes find tsukemono offered on the menu as an accompaniment to a refreshing glass of beer.
There are many types of pickled vegetables( tsukemono ) and almost any vegetable, and sometimes even fruit, is used to make them. I am fortunate to have access to great markets with that allow me to purchase fresh vegetables all year round. Leftovers are inevitable and one of the easiest way to use them up is to make them into quick tsukemono.
*Photos taken by myself unless otherwise noted.
Did You Know...
Tsukemono or pickled vegetables appeared in Japanese history way before the invention of refrigeration when pickling was used to preserve food.
You can use whatever vegetables you have on hand. I make my quick pickles in small batches using a small tupperware container. I've used a small block of Japanese daikon radish in this recipe that would fit in my tupperware. Please feel free to experiment with different vegetables. The miso will penetrate into the vegetables fairly quickly and if kept in the miso for too long, they will become overly salty. Here are some guidelines to help you.
Approximate pickling time
Carrots 12 hours
Cucumbers 4-8 hours
Daikon radish sliced 4-8 hours
Leeks 24 hours
Onions 24 hours
You can continue using the miso for pickling other vegetables for years if you do it carefully. Good miso if kept in the refrigerator, lasts for many years so unless you get excessive water into the miso, it should be reusable. Once it gets watery, discard and replace with new miso.
Cook Time
Prep Time: 15 minutes
Total Time: 4-12 hours
Serves: 6
Ingredients
- 1 block daikon cut into bite-sized pieces
- 3/4 cup good-quality miso
Instructions
- Wash and slice daikon into bite-sized pieces. Make sure the daikon slices are completely dry wiping them with a paper towel if necessary. Set them aside.
- Put 1/2 of the miso into a tupperware container and spread evenly. Place radish slices into the miso mixture. Cover with the remaining miso making sure to completely cover the radish slices.
- Cover and keep in the refrigerator for 4-6 hours.
- Take the daikon slices out and wash off the miso off before eating.
Always Start with Good Miso
Every Japanese food enthusiast should have a container of miso in the refrigerator. It lasts for years and can be used for a variety of dishes including dips, salad dressings and soups.
Photos Make it Easy
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Radish Pickles Using Miso
This guy does it the right way. Check this video out to see how easy it is to make pickles using miso.
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