Do you know you can pickle fresh seasonal vegetables and fish with miso? Known as
Misozuke, these Japanese miso pickles are one of the easiest Tsukemono you can make at home. The result is unmistakably umami, and so good with plain steamed rice! 

Tsukemono – Misozuke (Miso Pickling)

INGREDIENTS

Misodoko

• 1 cup miso (300 g)
• 2 Tbsp mirin (30 ml)
• sugar (optional)

Optional Add-ins

• 10 cm kombu (dried kelp)
• garlic
• red chili peppers
• grated ginger

Ingredients to Pickle (Read blog post)

• 2 carrots (5-6 cm)
• 5 radishes (250 g)

INSTRUCTIONS

1. Gather all the ingredients.
   

Make Misodoko

1. We make 2 bags. For radish misozuke, we make a plain misodoko. In a medium bowl, combine ingredients for misodoko and mix well. 
2. 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.
3. Transfer each misodoko into a resealable bag or glass container with a lid.

Prepare Vegetables

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

Pickle the vegetables in the Misodoko

1. 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.
2. 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.
3. Store in the refrigerator. Depending on the ingredients, misozuke is ready from 2-3 hours to 2-3 days.
4. Remove the radish from misodoko, wiping off any excess miso. Cut it in half and serve.
5. Remove the carrot from misodoko, wiping off any excess miso. Cut it into smaller pieces and serve.

Reuse of Misodoko

1. 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.

https://www.justonecookbook.com/tsukemono-misozuke-miso-pickling/