Miso is a popular fermented food in Japan. Its 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 with in the past. Soy 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 source of B12 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.
These pickles are nothing like dill pickles. They are earthy and creamy and quite delicious all by themselves. You can substitute the daikons with 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 stores and Asian grocery stores. There are many varieties of miso. I made these with white miso.