Tsukemono - Misozuke (Miso Pickling)

Instructions

1. Gather all the ingredients.
2. We make one batch of misodoko for each ingredient. For radish misozuke, we make a plain misodoko. In a medium bowl, combine 1 cup miso, 2 Tbsp mirin, and sugar (optional). Mix well.
3. For carrot misozuke, I add kombu and garlic cloves for additional flavor. Cut 1 piece of kombu (dried kelp) into thin strips and mix it together with the misodoko. Other optional add-ins include 1 red chili peppers and ¼ tsp ginger (grated).
4. Transfer each misodoko into a resealable bag or glass container with a lid.
5. Rinse 5 red radishes well under water. Peel 2 carrots and cut them in half lengthwise.
6. For the radish misozuke, add the radishes to the plain misodoko in the resealable bag. Remove the air and seal the bag. Rub the radishes with the misodoko through the bag.
7. For the carrot misozuke, add the carrots and 8 cloves garlic (peeled) to the bag with the kombu strips in it. Remove the air and seal the bag. Rub the carrots with the misodoko from outside the bag.
8. Store in the refrigerator. Depending on the ingredients, the misozuke is ready in 2–3 hours to 2–3 days.
9. Remove the radishes from the misodoko, wipe off any excess miso. Cut the radishes in half and serve.
10. Remove the carrots from the misodoko, wipe off any excess miso. Cut them into smaller pieces and serve.
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 reuse misodoko for up to a month. Please read the blog post for more details.