Makes about 1 pint. The Joy of Pickling by Linda Ziedrich includes detailed canning instructions and dozens of pickling recipes from around the world, such as these obsession-worthy daikon radishes pickled in sweet miso. She notes: The method using cheesecloth requires less miso and eliminates the traditional miso-zuke technique of submerging vegetables in a bowl of miso and rinsing before eating.
Ingredients:
6 tablespoons short-grain white rice, rinsed 2 cups water1 pound daikon, cut into 2” x ½” x ½” sticks ¾ teaspoon pickling salt ½ cup white or yellow misoAbout 1/4 pound daikon cut into discs and then quartered 1/2 teaspoon sea salt a small handful of chopped daikon leaves or leaves from radish Ginger, cut into very thin shreds, for serving Chopped daikon sprouts, for serving
Preparation:
In a bowl, toss the daikon with salt. Let the contents stand for 1 hour or more, then drain.
Spread ¼ cup miso over a dinner plate and cover the plate with a piece of cheesecloth. Spread the daikon in a single layer on top. Cover vegetables with another piece of cheesecloth, then spread the remaining miso on top. Cover the plate with plastic wrap and refrigerate for 2 to 4 days.
Remove the plastic wrap and the top layer of cheesecloth. Pickles are ready to serve.
Leftover pickles can be stored in the miso; their flavor will grow stronger over time. Liquid from the vegetables will dilute the miso, which can be reused two or three times.