Rutabaga Onion Shoyu Pickles
1/2 cup rutabaga, quartered and sliced very thin
1/2 cup onion, sliced in half-moons
3/4 cup water
1/4 cup shoyu or tamari soy sauce
Place the vegetables in a glass jar.
Mix the shoyu and water in a measuring cup and pour it over the vegetables.
Place a piece of cotton cheesecloth over the mouth of the jar and fasten it to the jar with a rubber band or a piece of twine.
Set the jar on a counter and let it sit overnight.
In the morning, remove the cheesecloth and fasten the lid of the jar on the jar. Refrigerate until you are ready to eat the pickles.
Take out a small amount of pickles when you wish and rinse before eating. Your pickles will keep for 5 to 7 days in the refrigerator.
Michio and Aveline Kushi