Yield: 2 lb. pickles
Ingredients Amount
Daikon radish, sliced into ½” round 2 lb.
Cucumbers, quartered and cut into 2 lb.
3” lengths
Sweet white miso (Koji Miso) 2 pk. (May be reused many times)
Method
1. Cut vegetables as described, salt liberally and allow to drain in a perforated pan for 2-3 hours at room temperature.
2. Pat drained vegetables dry with clean paper towels.
3. Spread 1” of miso paste across the base of a suitable sized, non-reactive container.
4. Layer vegetables – one variety at a time – on top of miso. Top vegetables with another 1” layer of miso, then another layer of vegetables, then more miso. When final layer of vegetables has been covered in miso, seal container tightly and leave at cool room temperature for 3 days or refrigerate for up to 1 month.
5. Uncover, rinse and pat dry the vegetables. Serve as condiments with rice and fish.
6. Note: Before serving, pickles should be soaked in clear, cool water for 2-3 hours to desalinate.