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Miso Pickles


Miso Pickles
These have an earthy flavor and I love to put them in my sandwiches. Remember, miso is a fermented food too!~Donna
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  • 2tablespoons mirinJapanese wine available in the Asian section of most grocery stores
  • 1clove garlicminced
  • 1/2cup Organic Misored, white, or brown
  • 1/2cup daikon(you can substitute sweet potatoes, turnips, or carrots) peeled and sliced into 1/4 inch or 1/2 inch moons.
Servings: cup
  1. In a bowl, mix together first three ingredients, stirring well to combine.
  2. Cut the daikons into 1/4 or 1/2 inch half moon shapes.
  3. Add the daikon and stir to coat each piece thoroughly using a wooden spoon.
  4. Transfer the pickles to a wide mouth pint canning jar, pressing the pickles into the jar.
  5. Leave to ferment on your counter for 24 hours.
  6. Transfer to fridge to ferment further for four days.
  7. You can eat the pickles at day four of being in the fridge.
  8. Keep refrigerated (these pickles get better with age) for up to three months.

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