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Miso Pickles

 

Purple Daikon

I posted an Instagram story a few weeks ago about making miso pickles before I departed for the holidays. It’s pretty typical for me to panic-pickle the remaining vegetables in my refrigerator before leaving for a trip. I got a lot of responses from people who didn’t know you could make pickles using miso so I’m posting my recipe here.


RECIPE

Makes about 2 cups of pickles

Ingredients

  • About 2 cups of vegetables cut into large pieces - my favorites to use are kohlrabi, broccoli stems, daikon, and cucumber

  • 1/2 cup of your favorite miso

  • 1/2 tablespoon sake

  • 1 small garlic clove, crushed

  • 1 non-reactive container to store the pickles in the refrigerator. I use a glass food storage container with an airtight lid

Method

  1. Start by mixing the miso, garlic, and sake together thoroughly.

  2. If using broccoli stems, cut away the rough and fibrous exterior and half the tender part of the stems lengthwise. If using kohlrabi or daikon, cut into thick slices. If using cucumber, peel some of the skin off in alternating strips and halve lengthwise. Use a spoon to scoop out all the seeds on the inside.

  3. Smooth down a thick layer of the miso paste in the bottom of your container and push one layer of vegetables into the paste.

  4. Cover the vegetables with another thin layer of miso and continue up until you end with a thin layer of miso on top of the last layer of vegetables.

  5. Refrigerate for 1-7 days depending on how salty you want your pickles. Take a little taste every now and then to see how they’re moving along.

  6. When you’re satisfied with the taste, strip the miso from the vegetables with your fingers and then rinse them under cold water. Store in a zip lock bag or container for 1-2 weeks.

  7. Before eating, cut the large vegetable chunks into bite-sized pieces. I eat them with short-grain rice and a dashi omelet.

  8. You can use the miso twice with consistent results but if you reuse it more than twice the pickles won’t taste as good. I always plan on two batches and I use the less water-rich vegetables first to minimize dilution from the juices that come out of the vegetables. So, for example, I’d start with broccoli stems and kohlrabi in batch #1 and then proceed with daikon and cucumber with the leftover miso paste for batch #2.

Leave a comment if you try this!