Organic Winter Misozuke

Salted Chocolate, such a ubiquitous choice, but salt can be harnessed in so many forms. Take Shiro Miso for example, sweet and salty, the perfect foil to rich, bitter chocolate. Which brings me to black olives, salty, earthy, and textured, they are the perfect match to foil the intensity of chocolate. Guinness adds a welcome bitter earthiness that is so hard to resist.

This recipe can be whipped up in minutes, try it, I just know you will love it!

The key is to use good ingredients..

And Organic if possible….

You will be rewarded with the most beautiful of condiments….

They will not last long, I promise…..

misosuke, pickles, japanese pickles, sushi, sushi condiments, condiments, japanese recipes, gut health

Yield: 4

Author: Suze Morrison

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Organic Winter Misosuke

Prep time: 10 MinInactive time: 21 HourTotal time: 21 H & 10 M

The most well-known of Japanese tsukemono pickles, these add a punch of umami to any meal, steamed rice never tasted so good.The word derives from Miso, the ubiquitous soybean pastes, and Zuke, quite literally ‘pickling.’ Of course, pickles can be made in many forms: shoyuzuke (soy pickles), amazuzke (sugar and vinegar pickles) or shiozuke (salt pickles) to name but a few.For me, Misozuke sing of an earthy sweetness that, combined with the piquancy and heat of chilli and garlic, renders a flavour profile unparalleled.Use any vegetables you like, those below is merely a suggestion from my organic vegetable box.

Ingredients

• 300g Shiro Miso
• 40ml Mirin
• 1tbsp Sugar
• 10cm Piece Kombu
• 6 Cloves Garlic
• 2 Red Chillies, chopped.
• 1tbsp Grated Ginger
• 100g Baby Carrots, chopped in half.
• 100g Radishes, chopped.
• 6 Spring Onions, trimmed.

Instructions

1. In a bowl, combine the miso, mirin, and sugar to form a smooth paste.
2. Divide the vegetables, garlic, ginger, and chillies between 2 resealable plastic bags. Using scissors, cut the kombu into thin strips and divide between the bags.
3. Spoon the paste into the bags and seal, removing any air. Using two bags ensures that the vegetables all get a chance to pickle properly. Using your hands, massage the bags to evenly coat the vegetables.
4. Store in the refrigerator for 36 hours, I prefer using larger vegetables for crunch, but they do require longer pickling. Once ready, serve with steamed rice, or as a side to any Japanese dish. They will keep in an airtight jar in the fridge for 4 days, not that they will last that long.

https://gourmetglow.co.uk/recipes/misozuke

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