Aged ginger misozuke from The Japanese Art of Pickling and Fermenting: Preserving Vegetables and Family Traditions (page 183) by Yoko Nakazawa

  • salt
    Buy Now
  • miso
  • Show all ingredients...
  • Serves : 500 g (1 lb 2 oz)

  • EYB Comments

    Ginger soaks in water for 1 day, salts for 3 days, sun-dries 1 day, then ferments in miso for 6 months.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Ginger soaks in water for 1 day, salts for 3 days, sun-dries 1 day, then ferments in miso for 6 months.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.