So, it looks like spring is finally here for real, and I am thankful as I was starting to get fed up with winter vegetables :P I've been experimenting with making tsukemono, and I'd like to try making misozuke, however the info and direction I have found online are contrasting, especially about the pickling time, from overnight (for example here http://www.openkitchen.net/cook/carrot/carrot-e.html ) to two weeks, up to three months (like here http://www.theblackmoon.com/Jfood/ftsuke.html#miso) °_°

Hey there, I have a surplus of Korean Takuan-type pickles (I bought a big pack of beautiful sun-like slices) and was wondering how long one should keep them in the fridge? They're in a tupperware type thingy, but as there was no date on the packaging, I keep getting the fear - I have a bit of an obsession with use-by-dates, which my other half finds very odd. As they are preserved, I figured they could live in there for a while, but as I say...I got the fear now, and so keep using them in EVERY meal in my haste to get through 'em!