Red miso aubergine pickles

Red miso aubergine pickles

By
From
Pickled
Makes
1 × 500 ml jar

These savoury, umami-packed pickles are made by covering vegetables in miso. You can use white miso for a slightly milder flavour. Miso is also a great way to preserve or marinate meat and fish.

Ingredients

Quantity Ingredient
1 tablespoon sesame seeds
250ml red miso
60ml mirin
1 tablespoon granulated sugar
1 tablespoon light soy sauce
10 baby aubergines, cut into 5 cm thick discs or cubes

Method

  1. Combine the sesame seeds, miso, mirin, sugar and soy sauce in a large bowl.
  2. Add the aubergines to the miso-mirin sauce and mix well to ensure all of the pieces are covered.
  3. Transfer to a clean jar or plastic container, put on the lid and store in the fridge for 1 week, stirring every now and then.
  4. When you’re ready to dig in, remove the pickles from the jar, rinse them in cold water and serve. These will keep for up to 1 month.
Tags:
pickles
kimchi
fermenting
ferments
vinegar
sides
condiments
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again