Miso Pickles

1. 1

   In a medium mixing bowl, stir the mirin and garlic into the miso to combine.

2. 2

   Add the daikon to the bowl and, using a rubber spatula, fold it into the miso mixture, taking care to coat each piece of daikon completely Note that the pickle may seem pasty and dry; depending on your miso.

3. 3

   Fear not; it will release liquid as it cures.

4. 4

   Transfer the pickle to a clean wide-mouthed pint jar with a well-fitting lid, using your hands to help press the pickle into the jar.

5. 5

   Label and date the jar, and allow it to sit at room temperature for 24 hours, then move it to the refrigerator for 4 days.

6. 6

   Your pickle will now be ready to eat.

7. 7

   Some people prefer to rinse off the clinging miso brine before eating, whereas I like its sharp saltiness all around.

8. 8

   Be sure to try it both ways.

9. 9

   Kept refrigerated, this pickle will last (and, in fact, get better) for up to 3 months.

No additional tips available.