Miso Pickles

Directions

1. 1
   In a medium mixing bowl, stir the mirin and garlic into the miso to combine.
2. 2
   Add the daikon to the bowl and, using a rubber spatula, fold it into the miso mixture, taking care to coat each piece of daikon completely Note that the pickle may seem pasty and dry; depending on your miso.
3. 3
   Fear not; it will release liquid as it cures.
4. 4
   Transfer the pickle to a clean wide-mouthed pint jar with a well-fitting lid, using your hands to help press the pickle into the jar.
5. 5
   Label and date the jar, and allow it to sit at room temperature for 24 hours, then move it to the refrigerator for 4 days.
6. 6
   Your pickle will now be ready to eat.
7. 7
   Some people prefer to rinse off the clinging miso brine before eating, whereas I like its sharp saltiness all around.
8. 8
   Be sure to try it both ways.
9. 9
   Kept refrigerated, this pickle will last (and, in fact, get better) for up to 3 months.