Tsukemono - Misozuke (Miso Pickling)

Step 1

Gather all the ingredients.

Step 2

We make 2 bags. For radish misozuke, we make a plain misodoko. In a medium bowl, combine ingredients for misodoko and mix well.

Step 3

For carrot misozuke, I add kombu and garlic cloves for additional flavors. Cut the kombu into thin strips and mix all together. Other optional add-ins include red chili and grated ginger, etc.

Step 4

Transfer each misodoko into a resealable bag or glass container with a lid.

Step 5

Rinse the radish under water nicely. Peel the carrot and cut it in halves lengthwise.

Step 6

For the radish misozuke, add the radish in the plain misodoko, remove the air, and seal the bag. Rub with the miso from outside the bag.

Step 7

For the carrot misozuke, add the carrot and several cloves of garlic (peeled) to the bag with kombu strips in it. Rub the vegetables with miso from outside the bag.

Step 8

Store in the refrigerator. Depending on the ingredients, misozuke is ready from 2-3 hours to 2-3 days.

Step 9

Remove the radish from misodoko, wiping off any excess miso. Cut it in half and serve.

Step 10

Remove the carrot from misodoko, wiping off any excess miso. Cut it into smaller pieces and serve.

Step 11

When you find your misodoko has some liquid in it, transfer it to a saucepan. Cook it on a low heat and let the liquid evaporate. You can re-use misodoko for up to a month. Please read the blog post for more details.