Garlic misozuke (miso-pickled garlic)

Kenji Morimoto’s garlic misozuke takes a few months to develop, but only five minutes to make and requires just two ingredients – miso and garlic. Why not have a go at making this easy Japanese preserve?

Kenji says:”It’s a really cathartic process; leave the misozuke to do its thing and give it a taste every so often to see how the flavour is evolving. And best of all, you end up with two very cool products at the end of it; a garlic-flavoured miso paste and miso-pickled garlic cloves! The garlic mellows out as it sits in the miso, resulting in something you can slice and eat raw like any pickle, but the miso is great for cooking with.”

Kenji is a fourth generation Japanese American living in London. As a child he was in charge of the family pickle-making, while today he hosts supper clubs and leads fermentation and pickling workshops. Right now, he’s working on his first cookbook. Try his cabbage asazuke next.