Miso-Cured Vegetables

• 1 pound turnips, carrots, eggplant, zucchini or a mixture (or use radish, jicama, celery, kohlrabi or summer squash)
• 2 cups, at least, any type of miso

1. Peel the vegetables and cut them into slices 1/4-inch thick or thinner.
2. (A mandoline is perfect for this.)
3. Spread the miso in a bowl, an inch or two deep, and bury the vegetable slices in the miso.
4. Cover with plastic wrap and let stand at room temperature.
5. 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.
6. To serve, rinse the slices and cut them into small pieces.
7. Refrigerate the miso, which may be reused several times to make pickles, or for any other recipe requiring it.
8. The pickles keep for a few days, but theyre best right away.

carrots, miso

Taken from cooking.nytimes.com/recipes/12739 (may not work)