Miso Pickles

Miso Pickles

Miso is a popular fermented food in Japan. It’s buttery salty texture will flavor these pickles in a wonderful way. Soy foods tend to be problematic and something that I have not done well on in the past. It affected my thyroid when it was not fermented, but once off soy my body went back to normal. That being said fermented soy is a completely different food, and has many benefits that my body seems to love.

Click below  if you want to learn why; Fermented Soy is The Only Soy Food Fit for Human Consumption. Learn more: http://www.naturalnews.com/025513.html#ixzz1kmFJ9p00

If you like blue cheese, chances are you will like the taste of miso pickles. Miso is made from fermented soybeans and has many benefits that make it a unique fermented food. Because miso is fermented with a B12-synthesizing bacteria, miso has been commonly recommended as a B12 source for vegans. A little miso goes a long way towards providing your daily needs for the trace minerals zinc, manganese, and copper. In addition, a single tablespoon of miso contains 2 grams of protein for just 25 calories.

Miso and mirin

Miso and Mirin

 

These pickles are nothing like dill pickles. They are earthy and creamy and quite delicious all by themselves. You can substitute the daikons for sweet potatoes, turnips or carrots if you like. I found myself grabbing one between meals when I needed something to curb my appetite before dinner.

You can buy unpasteurized miso at health food store and Asian grocery stores. There are many variety’s and I made these with white miso.
 

Miso Pickles
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Ingredients
  • 2 tbsp mirin (Japanese wine available in the Asian section of most grocery stores)
  • 1 clove garlic, minced
  • ½ cup unpasteurized miso ( red white or brown)
  • ½ cup daikon,(you can substitute sweet potatoes, turnips, or carrots) peeled and sliced into ¼ inch half inch moons.
Instructions
  1. In a bowl, mix together first 3 ingredients, stirring well to combine.
  2. Add the daikon and stir to coat each piece thoroughly using a wooden spoon.
  3. Transfer the pickles to a wide mouth pint canning jar, pressing the pickles into the jar.
  4. Leave to ferment on your counter for 24 hours.
  5. Transfer to fridge to ferment further for 4 days.
  6. You can eat the pickles at day 4 of being in the fridge.
  7. Keep refrigerated, these pickles get better with age, for up to 3 months.

 

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