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
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.
- 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.
- In a bowl, mix together first 3 ingredients, stirring well to combine.
- Add the daikon and stir to coat each piece thoroughly using a wooden spoon.
- Transfer the pickles to a wide mouth pint canning jar, pressing the pickles into the jar.
- Leave to ferment on your counter for 24 hours.
- Transfer to fridge to ferment further for 4 days.
- You can eat the pickles at day 4 of being in the fridge.
- Keep refrigerated, these pickles get better with age, for up to 3 months.
Can the pickling medium be reused, the mirin-garlic-miso? Thank you.
I have not tried this but you can give it a try it should still be good for this.
You don’t use pickling cukes for this? Can you do that? I just bought some.
Cucumbers are to soft for this ferment. Daikon, carrots or sweet potatoes do the best.
[...] Miso Pickles [...]
I am soooo trying this! I just learned to make fermented pickles a couple of weeks ago. Love your site… thank you so much for the great recipes and the inspiration:)
Shawnarae
I’m just confirming because I didn’t see this in your recipe:
Do you put the mixture into the qt mason jar first and then pack in the pickles, or do you put the pickles in first and then pour the mixture on top, or does it make any difference how you do it? Thanks.
You can do either. I actually did them both ways and they were fine. I was to lazy and didn’t want to clean a bowl and so I put them directly in the jar and just mixed them up.