Daikon with miso pickle

 

I use Japanese light miso (half soy half white rice) a lot in cooking and seasoning, because it is available in organic shop.

After reading the Preserving in Japanese way book, I realise it is common to use miso to pickle vegetable. I tried and the taste is good, mildly sweet and savory, with an umami touch. 

Daikon with miso pickle

1. Cut daikon and carrot into fine slices, add a big pinch of salt, mix well and let it rest for a few hours. Remove liquid.

2. Mix in a big table spoon of miso, rest for at least half an hour before serving.