tag:blogger.com,1999:blog-5603202988847584283.post4716564719642469206..comments2023-10-22T09:24:14.464-04:00Comments on The Slow Cook: Daikon Pickled with Yellow MisoEd Bruskehttp://www.blogger.com/profile/12217850970833353800noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-5603202988847584283.post-82110959604828052042008-10-17T11:17:00.000-04:002008-10-17T11:17:00.000-04:00Emily, in another life, I picture myself wandering...Emily, in another life, I picture myself wandering the globe, sampling pickles and sausages. Japan has a great pickling tradition. Finding the recipes is not hard.<BR/><BR/>Meg, I just had my first taste of these daikon pickles and they are very good. They could ferment even a little longer.<BR/><BR/>Jen, miso pickles are excellent. I am anxious to try other kinds of miso. The possibilities are endless.<BR/><BR/>Mike, we cut our teeth on "Wild Fermentation." There have been frequent mentions of it on this blog. Search the pickling recipes here for references to other great text. "Joy of Pickling" is a good start. It covers a lot of territory.Ed Bruskehttps://www.blogger.com/profile/12217850970833353800noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-39496298016206816982008-10-17T10:25:00.000-04:002008-10-17T10:25:00.000-04:00Hi, First post, Mike from Baltimore here. I...Hi,<BR/> First post, Mike from Baltimore here. <BR/><BR/> I have recently purchased and read "Wild Fermentation" and "The Joy of Pickling" and recommend both, especially the first book for its thoughts and ideas about fermented foods of all types. My kitchen counter now has glass containers of half-sour pickles and daikon/cabbage sauerkraut happily bubbling away. My motto-- more pickles, more often!<BR/><BR/>I like your site.<BR/>best,<BR/>MikeMike Fieldhttps://www.blogger.com/profile/15048981275303106595noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-87768622778284334742008-10-15T15:40:00.000-04:002008-10-15T15:40:00.000-04:00nice recipe! My pickling cookbook has a few miso-...nice recipe! My pickling cookbook has a few miso-pickle recipes that I've been meaning to try (red miso pickled celery in particular).<BR/><BR/>So, how did these taste?? I'm quite curious!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-13511913540399861382008-10-15T14:53:00.000-04:002008-10-15T14:53:00.000-04:00Wow Ed, Daikon pickles, you are the pickle king!!Wow Ed, Daikon pickles, you are the pickle king!!Meg Wolffhttps://www.blogger.com/profile/10052363163218543818noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-16608275238531564962008-10-15T11:36:00.000-04:002008-10-15T11:36:00.000-04:00Woohoo! Bring on the pickle posts! I've been readi...Woohoo! Bring on the pickle posts! I've been reading a novel, set in Japan, wherein characters are constantly being offered a breakfast of "rice and pickled vegetables." I'm craving them, but have no idea what veggies to pickle, or how!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-33820451893755752252008-10-14T12:02:00.000-04:002008-10-14T12:02:00.000-04:00Yum, this looks intriguing! We preserved some gar...Yum, this looks intriguing! We <A HREF="iheartkale.blogspot.com/2008/01/miso-preserved-garlic.html" REL="nofollow">preserved some garlic in miso </A> last winter and it's still good, so I wonder how long these would keep?I Heart Kalehttps://www.blogger.com/profile/01591507468365173069noreply@blogger.com