Pickling vegetables in miso is easy because there is nothing to mix. The miso is its own premade pickling medium. From lighter white miso to the hearty barley or brown rice varieties, any will do here. This type of pickling is best with heartier vegetables that have a lower water content like carrot slices or broccoli stalks (an efficient way to use leftover broccoli stalks that might otherwise go to waste). Add garlic cloves for a special treat.
• 1 to 2 cups miso paste, or more as needed
• 2 broccoli stalks
• 2 cloves garlic, thinly sliced (optional)
Spread the miso into a shallow glass container, 1 to 2 inches deep.
Cut or peel off the tough outer layer of the broccoli stalks. Cut the stalk into ¼-inch-thick rounds.
Press the broccoli rounds into the miso, standing them on their sides and creating rows spaced as close together as possible without touching. The miso should cover the sides of the broccoli. Intersperse slim wedges of garlic (if using) among the rounds, again making sure the garlic is covered with miso on the sides. Smooth the top to create a miso layer over the vegetables.
Set on the countertop and cover with a lid or a thin towel tightly stretched and held in place with a rubber band so it won’t touch the miso. This should keep the miso from drying out. Let pickle for 4 to 7 days.
Refrigerate, covered, for up to 6 months. The pickled broccoli and garlic can remain in the miso until ready to eat and will continue to slowly pickle in the refrigerator. Pull out a few at a time and rinse before serving with a meal. Once all the vegetables have been eaten, the miso remaining in the container can be used in soups, sauces, or other recipes (keep in mind that the garlic will flavor the miso).
Calories: 1 (Per 1 tablespoon)
Carbohydrate: 0 g
Protein: 0 g
Fat: 0 g