Fermentation Master Class 2 | Pickled Vegetables and Miso Fish

Sweet and Sour Pickles
Yield 2 to 2.5 cups

7 ounces Japanese rice vinegar
7 ounces water
½ cup granulated sugar
Pinch of kosher salt

In a medium bowl, combine the rice vinegar, water, sugar and salt and stir until the sugar and salt are dissolved. Add your favorite vegetables (tomatoes, cauliflower, cucumbers, etc.) to the vinegar mixture and refrigerate overnight. Serve cold.

Pickled Napa Cabbage
Yield 3 to 4 cups

1 head Napa cabbage, leaves separated
8-10 tablespoons kosher salt

Spread the cabbage leaves out onto a surface in a single layer and let dry at room temperature for 8 hours to eliminate excess moisture.

Rub the salt thoroughly on the cabbage leaves, place them in a resealable bag and refrigerate for 1 to 3 days.

Miso Fish
Yield 2 cups of vegetables or 16 ounces of fish

10 ounces white or red miso paste
2 tablespoons cooking sake
2 tablespoons mirin (sweet Japanese cooking wine)

In a medium bowl, combine the miso paste, sake and mirin. Add your choice of vegetables or fish and cover with the miso mixture. (Be sure to marinate fish and vegetables in separate batches of miso). Refrigerate overnight.

Remove excess miso paste as it will cause the fish to burn. Grill over low to medium heat with skin-side down, until crispy. Flip over and grill over low heat to prevent burning. If using fish without skin, the fish should be cooked over low to medium heat.

Any kind of fish can be marinated in the miso marinade.

Recommended fish:
Black cod, golden eye snapper, salmon, flounder, Spanish mackerel, Japanese mackerel