The other day I was reading a post about the probiotic nutrition in Miso. Now I love Miso soup at sushi restaurants,and at home, and I’ve been known to coat salmon fillets with it before pan frying.. But other than that I just haven’t played with it much! At the same time I was mentally evaluating the fermentable vegetables in my second fridge. Just like that, Inspiration Struck!!! Why not combine my future batch of Kimchi with Miso?? I’d seen The Pickled Pig posting photos of Kimchi pickles and figured I could mess with those as well!!!
So getting to work, I came up with… Miso Kimchi Pickles!!
Miso Kimchi Pickles
8 pickling cucumbers (sliced into spears)
1 T salt
2 T Gochujang paste
1 tsp lime juice
1 T red miso paste
1 T Nuoc Pham
2 T shredded ginger
1 T minced garlic
Throw all ingredients into a tub and massage into the cucumbers… Push cucumber spears into quart jars.. add extra brine if needed.. Weight down.. Cover with a lid and let sit (in a tub) for a week!!
And… Miso Kimchi with Asian Veggies!
! large head Napa Cabbage – chopped
1 large bunch Gai Lan (Chinese Broccoli) -chopped
10-12 baby Bok Choy -chopped
1 large Daikon radish – chopped
1 bunch scallions – chopped
2 T minced garlic
2 T shredded ginger
2 T Nuoc Pham
4 T Gochujang paste
2 T lime juice
1 T red miso
2 T salt
Throw all veggies into a tub and sprinkle with salt.. massage in and pound, just a little… Let sit for an hour.. add all other ingredients… Let sit for another couple hours or until you have about an inch of brine in the bottom.. Push into jars.. Cover with more brine if necessary.. Weight down.. Cover with a lid and put into a clean tub in a dark corner for a month!!
Now is the time to explore the bounty at your local farmstands! Go ahead and buy those veggies that you’re unfamiliar with!! Do a little research or just experiment!! You never know what you’ll come up with.. But with fresh seasonal veggies it’s bound to be Delicious!!!!