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Miso-Zuke: Miso Pickled Vegetables

Prep Time5 mins
Pickling times vary from 1 to several hours1 min
Total Time6 mins
Course: any
Cuisine: Asian, Japanese
Keyword: miso, pickle, probiotic, side-dishes


  • jar or pot with lid
  • or zip-lock bag
  • or flat wide ceramic dish with 3 layers of muslin or other fine cloth


Any Assortment Of Vegetables, such as

  • carrots
  • white turnip
  • capsicums
  • cucumber
  • radishes etc


  • white or red miso preferrably unpasteurized


Miso Pickling Bed

  • This is not necessary if you're immersing the vegetable directly into miso paste in a jar, pot or zip-lock bag
  • Cut 3 pieces of muslin to the size of the pickling tray
  • Using a small palatte knife spread an even layer of miso on two of the pieces of musline
  • Lay the bottom layer in the pickling tray, miso side down
  • Lay the second layer mido side up and cover with the third layer of musline

Prepare The Vegetables

  • Wash, peel (if necessary) and cut the vegetables into strips or thick slices
  • Vegetables with a high water content, such as cucumber, will benefit from salting first:
  • Sprinkle a scant teaspoon of salt and mix with your fingers to cover the vegetable evenly with salt
  • Rest for 15-30 minutes, then rinse thoroughly and pat dry with paper kitchen towel
  • Place the vegetables between the bottom and middle layers of muslin
  • Allow to pickle 1-3 hours or longer according to taste
  • Enjoy with a bowl of rice, some tofu and a pot of hot tea