Miso Fermented Vegetables “Misozuke”

Recipe Courtesy of Estate Chef Tod Kawachi

Ingredients

Misodoko Marinade
1 C white miso paste
1 tsp ginger root, grated
½ oz. white wine/rice wine mirin
½ oz. rice vinegar
Combine all in a bowl and mix well.

1 C Garden Vegetables examples:
Carrots
Cucumbers
Squash
Radishes
Green Beans

Instructions

Wash and trim vegetables then cut into 1/4”-1/2” thick pieces. Place the vegetables in a bowl, add the miso marinade paste and mix well to coat heavily. Transfer into either a canning jar or zip lock bag, and seal airtight out at room temperature for 1 hour then refrigerate depending on the vegetable thickness for 4 hours for a quick pickle style or up to 2 days or longer depending on the flavor desired. When ready, wipe or rinse off the excess miso marinade and slice the fermented vegetables into bite size pieces. Serve with steamed white rice.

*The Misodoko marinade can be reused again.