Forget bland, vinegary pickles! This recipe elevates the humble pickled vegetable to new heights with a surprisingly delicious combination of creamy yogurt and savory miso. The tangy yogurt provides a unique, refreshing twist on traditional pickling, while the umami depth of miso adds a complex layer of flavor you won't find anywhere else. These vibrant, probiotic-rich pickles are incredibly versatile, perfect as a crunchy side dish, a topping for bowls, or even a flavorful addition to sandwiches. They're also surprisingly easy to make, requiring minimal ingredients and prep time.
This recipe offers a healthy and exciting alternative to standard pickled vegetables. The creamy yogurt and rich miso create a unique brine that infuses the vegetables with an unforgettable flavor. Whether you're a seasoned pickler or a complete beginner, you'll be amazed by how simple and rewarding this process is. Ready to transform your vegetables into a culinary masterpiece? Let's dive into the step-by-step instructions below.
Tools Needed
- Peeler
- Knife
- Cutting board
- Ziploc bag
- Frying pan
- Tray
Ingredients
- Cucumber
- Radish
- Carrot
- Miso (Koji miso recommended)
- Plain Yogurt
- Sugar (cane sugar or white sugar)
- Dashi Stock (bonito or kelp)
- Salt (coarse salt recommended)
Step-by-Step Instructions
Step 1. Prepare the Vegetables
- Peel daikon radish slightly thicker to allow flavor penetration. Cut in half lengthwise (or into quarters if thick).
- Peel and halve carrots lengthwise.
- Wash cucumber, wipe dry, sprinkle with salt, and rub gently on a board for 20-30 seconds to remove bumps. Place on a tray.
- Sprinkle salt on radish and carrot. Leave all vegetables for 10 minutes to release moisture.
- After 10 minutes, wipe moisture from vegetables thoroughly.
Step 2. Make the Miso-Yogurt Marinade
- combine miso, yogurt, sugar, and dashi stock. Mix well.
Step 3. Marinate the Vegetables
- Add vegetables to the Ziploc bag with the miso-yogurt mixture, remove air, seal, and refrigerate for 1-2 days, turning occasionally.
Step 4. Serve
- After 1-2 days, rinse, and cut vegetables to serve.
Read more: Kinpira Gobo Recipe: A Sweet & Savory Japanese Side Dish
Tips
- Use your favorite vegetables.
- Avoid white miso, as it can be too sweet. Basic miso types are recommended.
- Adding sugar enhances flavor.
- Bonito or kelp dashi can be used.
- For daikon radish, peeling it thicker helps with flavor absorption. Consider cutting thinner for better flavor penetration.
- Salting vegetables before pickling helps release moisture and improves flavor penetration.
- Thoroughly wipe off excess moisture from vegetables before adding them to the marinade.
- Pickling time varies depending on the vegetable. Cucumbers: 1-1.5 days; Carrots: 1.5 days; Daikon Radish: 2-3 days.
Nutrition
- Calories: varies
- Fat: variesg
- Carbs: variesg
- Protein: variesg
FAQs
1. Can I use any type of yogurt?
Greek yogurt works best due to its thickness, but you can experiment with other types. Just be aware that thinner yogurts might result in a less viscous brine.
2. How long do these pickles last?
Stored in the refrigerator, these pickles will keep for about 1-2 weeks. They’ll likely be gone sooner, though, they're that delicious!
3. What vegetables can I use?
Almost any vegetable works! Carrots, cucumbers, radishes, cauliflower, and green beans are all excellent choices. Experiment and find your favorites!
Enjoy your incredibly flavorful and healthy yogurt miso pickled vegetables! This recipe is a testament to how simple ingredients can create extraordinary taste. We hope you experiment with different vegetables and enjoy this unique twist on a classic!