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Serves 30 | Prep Time 2 hours | Cook Time 0 minutes
4 cup thinly sliced vegetables
(daikon, carrot, turnip, red radishes, pak-choi, Chinese cabbage, rutabaga, apples, etc.)
12.1 ounces Eden Miso
3 ounces Eden Miso
Place the vegetables in a mixing bowl and add a teaspoon of sea salt. Using your hands, gently massage the salt into the vegetables. Set aside for about 1 hour to allow the salt to draw out liquid from the vegetables. Rinse the vegetables to remove excess salt.
Mix the two miso varieties together in a bowl. Place about 1/3 of the miso in the bottom of a glass bowl. Place the vegetables on top of the miso. Next, thoroughly cover the vegetables with the remaining miso. Cover the bowl with a lid. Let the vegetables sit in the miso for 2 hours or up to 2 weeks depending on how thickly sliced the vegetables are. Thinly sliced vegetables will pickle faster. Remove the vegetables from the miso as desired and always rinse them to remove miso. It is recommended to consume the pickled vegetables immediately or within a day or two after rinsing the miso off. Serve each person 2 to 3 slices of pickle.
The miso mixture can be used several times to make more pickles before it looses flavor and become too watery to reuse. Repeat the above process of salting the vegetables, rinsing them and covering with miso. I not reusing the miso immediately, cover tightly and refrigerate until you are ready to make more pickles.
Note: To make it easier and less messy to remove the vegetables from the miso, the vegetables can be wrapped in a thin layer of cotton cheesecloth and covered with miso all around. Simple remove the sack, and rinse.