Quantity1 serving -Preparation time10 minutes -Cooking time30 minutes
Total time>40 minutes, see text
- Mix all the misodoko ingredients.
Vegetables 400g, mixed as desired
Prepare your vegetables of choice by cutting them into strips. Dry the vegetables when they are wet before proceeding.
Good vegetables to use are: rutabaga, parsnip, carrot, beet, rhubarb, cucumber, broccoli, and garlic. But feel free to experiment with more.
- Spread a layer of miso-doko in a small jar or bowl. Place the vegetables in the miso-doko and cover them thoroughly with the miso-doko mixture. Depending on how much you make, you can create several layers. Cover the bowl.
- Let it sit at room temperature for 30 minutes or as long as a few weeks. Experiment by tasting a piece after a few days, just so you can observe the changes in the miso-fermenting vegetables.
- To serve misozuke, remove them from the miso-doko and rinse the vegetables gently if you wish. This removes excess salt. You can reuse the miso-doko for the next batch again!
Misozuke is delicious to eat on its own, or as cubes in marinades, salads, stir-fries, or add them to sushi.
Note! Do not leave your misozuke vegetables in the fridge for too long. After about a month, they lose their own flavor and texture.
Ingredients:
Misodoko
- 100 mlWhite Miso(or favorite unpasteurized miso)
- 2 tbspVinegar
- 1 tbspTamari
- 2 cloves garlic, finely chopped
- Optional: ground spices, finely chopped ginger, chili flakes
To:
- 400 g vegetables, mixed as desired.