Miso Pickles (Misozuke)
** Adapted from Karen Solomon’s Book “Asian Pickles”
2/3 cup white or red miso
1 clove garlic, minced
2 tablespoons mirin
2 tablespoons dry sherry
1 teaspoon sea salt
½ tsp red chili flakes
Combine the miso, garlic, miring, and sherry in a bowl to make a thick paste.
Clean and slice vegetables to ¼-1/2” pieces. Vegetables that tend to be watery such as cucumbers, daikon, etc so should be lightly salted and left to drain their excess moisture for an hour; less watery vegetables such as carrots and other root veggies do not need to be pre salted. Pat vegetables dry before submerging them in the paste. Use ONLY the amount of vegetables that can be covered by a thick layer of paste. Let them sit out room temperature in a cool, dark space for 1 hour to 24 hours. Wipe off the miso mixture before eating.