Japanese pickles–use whatever roots you have around. A good snack, crudité, side dish…

2 or 3 turnips, carrots, celeriac, radish…
2 c (at least) miso, any type

1. Cut vegetables into slices 1/4-inch thick or so, or into sticks. Peeling (except for celeriac) is always an option.

2. Spread the miso in a bowl (preferably a lidded bowl), an inch or two deep, and bury the vegetable slices (sticks) in the miso. Cover with the bowl’s lid or plastic wrap and let stand at room temperature for 24 hours.

3. After 24 hours, pull out one of the pieces, rinse or wipe off the miso, and sample it. The vegetable should have a tangy, pickled taste; depending on the vegetable and thickness of the piece, it may require another 24 hours.

4. To serve, rinse or wipe the pieces (or not). You can also refrigerate the vegetable/miso mixture and pull out pieces as you like. In any case, refrigerate the miso, which can be reused many times to make more pickles, or for any other recipe requiring miso.