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Pickling & Preserving

Kohlrabi Misozuke is a variety of misozuke, or Japanese tsukemono where the mode of pickling is miso.

"Zuke" means to pickle in Japanese.  So Miso - zuke, pickled in miso, get it? 

Many varieties of veg will work with this type of pickling however the way in which you prepare the veg (surface area!) + the amount of time in the pickling bed will be the two variables to balance.  A carrot slice will take more time than a piece of cabbage - both will work, but the timing will vary based on the structure of the veg. 

But with many of my recipes, you'll be the judge to know when you're happy with the flavour but I'm going for deeply savoury + crunchy.  The type of pickles you can appreciate just with a simple bowl of rice.  That said, I recently served these alongside some kimchi toasties and it was fantastic. 

Misozuke contains multitudes - some methods just use miso as the pickling bed, others, such as the one below, is sweeter and flavoured with kombu + ginger.  Like it spicy?  Throw in a whole dried chilli pepper.  But start basic and then start playing around with flavours.

kohlrabi misozuke 

tsukemono | 漬物

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