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Tsukemono Pickled Garlic – Three Great Recipes for Japanese Garlic

Pickled Garlic – Three Great Recipes for Japanese Garlic Tsukemono

In our quest to provide you with culturing recipes to use with your ferments, we have three great uses for garlic in the Tsukemono Japanese style. All the recipes are easy to make and provides the healing properties of garlic. Try a small batch of each to see which ones you like best! Recipes from the book: Tsukemono – Japanese Pickling Recipes by Ikuko Hisamatsu

Garlic in Miso – Ninniku Miso-zuke

This reminds me of the ‘stamina’ soups we would get at little Japanese shops in Tokyo and Atsugi (厚木市, Atsugi-shi is a city located in central Kanagawa Prefecture)
Known to be the ‘stamina builder’, which is used as an appetizer, condiment, or pickle. Just a little goes a long way. The strong garlic smell will reduce in time of about a month or more. The miso will preserve the garlic for long-term storage.

garlic in miso

What is Needed:
– 9 oz of fresh garlic
– 9 oz of aged miso (We suggest using a dark miso, however, any miso will work)  Make sure to use an unpasteurized miso.
– 3 to 4 tbsp mirin (or a sweetener if you cannot find mirin)

Directions:
1. Start by separating the cloves of garlic, trim off the roots and outer skin. Make sure to remove the thin membrane under the outer skin.
2. Bring a pot of water to a boil and add the garlic. Briefly blanch  the cloves, remove from pot, and drain.
3. Pat the garlic dry, being careful not the break or damage the cloves.
4. Combine the miso paste and mirin.
5. Place a layer of miso in the bottom of the packing jar. Add cloves and cover with more miso. Keep adding layers of miso and garlic. Top off the packing jar with a layer of miso. Make sure no garlic is exposed.  You can also add a layer of salt at this time, which will help keep mold from forming.
6. Seal the packing jar or container and allow to sit in a cool place for a month or more. Store the container in the refrigerator during the summer months or in hotter locations.

garlic miso eggplant
Japanese eggplant with garlic miso paste

Once ready for use, the cloves can be either eaten by themselves or added to other dishes.  Use a light miso for a sweeter batch and a dark or brown miso for stronger taste.  Try making a little of both and see which is liked best.  Makes a great garnish for barbecued meat dishes.  Also, nice to thinly slice and add to stir-fries or to season plane rice. Enjoy

Garlic Honey – Ninniku Hachimitsu-zuke

This is a great cultured ferment for the winter season!  Easy to make and loaded with cold and flu fighting properties.  We recommend using RAW honey for the best taste and beneficial remedies.  The honey is ready in as little as 2 to 3 days. Wait around a month or more to eat the garlic cloves.  The garlic will start to break down if left to sit to long, best to make smaller batches to use within a month or two.
The honey gives a nice sweet garlic flavor for many dishes.  Or if your a garlic fan you can eat the cloves, like candy.
The garlic infused honey, when thinned down with water, makes a great hot or cold drink to enjoy or as a cold remedy!  One can find many benefits to using this recipe for health and well being.

garlic in raw honey
Garlic steeped in raw honey

What is Needed:
– 10 oz (300g) Fresh garlic
– 7 to 9 oz (200-250g) Raw Honey

Directions:
1. Start by separating the cloves of garlic, trim off the roots and outer skin. Make sure to remove the thin membrane under the outer skin.
2. Wash and pat the garlic dry, being careful not the break or damage the cloves.
3. Prepare a small packing jar by boiling in water to sterilize also called a water bath.
4. Pack the garlic cloves into the sterilized container. Pour over the honey. Allow the honey to set for a minute and top off, making sure to cover all the cloves.
5. Cover with lid and allow to sit in a cool dark place.  Fermentation times very, after a couple of days one should see bubbles forming in the honey mixture.  After a week, place in cold storage for better long term preservation. Enjoy!

Garlic in Soy Sauce – Ninniku Shoyu-zuke

This recipe works well to rid the garlic of the strong odor.  This recipe comes from Korea, but incorporates well into many dishes. Fresh garlic is the best.  Use a local source if possible(Support your local farmer).   Select well-proportioned bulbs as they are served in halves.  Takes about two months before ready for use or when the odor diminishes.

garlic in soysauce
Garlic steeped in Shuyo

What is Needed:
– 10 whole garlic bulbs
– 2 cups rice vinegar
– 1 ¼ c shoyu or favorite soy sauce
– 2 tbsp sugar or mirin to taste

Directions:
1. Choose round uniform bulbs that will form pretty plum blossoms when cut horizontally in half.
2. Peel the outer skin leaving only a single layer of skin to hold the garlic bulbs together. Trim away the stem for better packing.
3. Prepare a small packing jar by boiling in water to sterilize also called a water bath.
4. Pack the jar or container with the garlic bulbs. Add the rice vinegar and allow to stand, covered, in a dark space for two weeks.
5. After the two-week period, pour off 2/3rds of the vinegar (keep for other uses such as salad dressing).

garlic in shuyo
Both the rice vinegar soaking and shoyu steeping

6. Mix the soy sauce and sugar until sugar dissolves. Warming the soy sauce will help combine the sugar.
7. Pour the mixture into the garlic/vinegar mixture and cover with lid.  Date and label jar to know when the ferment is ready.
8. Just before serving, cut horizontally in half. Enjoy!

Enjoy these new uses for garlic throughout the winter time for stronger
immunity and health.
Happy Culturing…Live, Grow, Share Cultured Foods!

Japanese Koji-Kin Rice Recipes

Now that you have made a fresh batch or purchased your koji rice, the next step is what to do with it. Many people use koji-kin to make saké, amasaké, or miso. However, what other ways are there to turn koji rice into something extraordinary? Here are a few recipes to get you started…

Basic Amazaké Ferment

Used in Japan as a sweetener, beverage, or a simple alcoholic drink.  Amazake is one of the best known cultured and fermented items from Japan.   There are several recipes for amazake that have been used for hundreds of years. By a popular recipe, kōji is added to cooled whole grain rice causing enzymes to break down the carbohydrates into simpler unrefined sugars.  As the mixture incubates, sweetness develops naturally.
By another popular recipe, sake kasu is simply mixed with water, but usually sugar is added.  In this recipe, amazake becomes low-alcohol beverage if given time.

Amazake can be used as a dessert, snack, natural sweetening agent, baby food, added in salad dressing or smoothies. The traditional drink (prepared by combining amazake and water, heated to a simmer, and often topped with a pinch of finely grated ginger) was popular with street vendors, and it is still served at inns, tea houses, and at festivals.  Many Shinto shrines in Japan provide or sell it during the New Year!

amazake drink
Ready to Drink Amazake

What is needed…

3- cups cooked brown rice
1- cup light koji rice

Yield: 4 cups of fermented rice to use as a sweetener or 3 quarts Amazaké drink

Incubation Temperature: 120-140 F (50-60C)

Start by cooking the brown rice and allowing it to cool to at least 140 F (60C).  Once cooled, stir in the koji rice and mix well.  Place mixture into a glass or stainless steel container that will allow an inch of “headroom” to allow for expansion during the fermentation process.  Cover container and incubate, stirring every couple of hours to prevent heat build up.  The finished product can take as little as 6 hours with quality, fresh (not dried) koji-kin at optimum temperatures, after 6 hours start tasting the ferment to see if the cycle is complete.

When finished the ferment should thicken like porridge with a mild sweet taste.  The sweetness will increase up to a point after which it will change and start to become sour.  Once the taste is to your liking, place into a saucepan and bring to a boil.  Reduce the heat and simmer for 3 to 5 min., stirring frequently.  Boiling will stop the fermentation process keeping the amazaké sweet.  For a smother amazaké consistency purée the mixture in a blender until smooth.  Refrigerate any ferment not used right away.  If not, the amazaké will become very sour.

Amazaké Sweetener: Use ¼-cup ferment for each tbsp of sweetener called for in your favorite recipes and reducing the cooking liquid by 3 Tbsp.  Baked goods will be rich and moist with a more subtle sweetness.

Amazaké Drink: For HOT amazaké, heat one part ferment and two parts very hot water.  Add a dash of shoyu and a grating of fresh ginger root.  Serve blended mix in heated mugs.  For a cold drink, blend 1 part amazaké ferment and 2 part fruit, fruit juices, soymilk water and/or flavoring of your choice.

Doburoku: For simple “grog”, leave the amazaké ferment in the incubator for several days, stirring and tasting occasionally, until it develops a heady, alcoholic aroma.  Blend as above, traditionally served in Japan as a thick and creamy drink or dilute to taste.


Mellow Pickled Cabbage

In Japan, pickled vegetables come with many meals, as a condiment or side dish.  In Japan it is called ‘Kyabetsu no asazuke’.  Unlike normal pickles this recipe is a fermented pickled delight.  Like German style sauerkraut, pickled veggies are uncomplicated to make into a fermented snack or condiment!
Japanese pickled cabbage
What is needed…

1 – pound organic cabbage of your choice or a mix of green and reds. Use American style or Napa/Chinese styles
2 – Tbsp non-iodized salt (Kosher or sea salt)
¼-cup koji rice
¼-cup warm water
½ tsp honey or other sweetener
A Japanese tsukemono pickle press

Start by removing the center core and shred the cabbage coarsely.  Mix well with the salt and pack into a glass bowl.   Put a small enough plate to fit inside the bowl and weight it down with water filled glass jar or non-metal container.
Refrigerate for 3 days.

After 3 days, draw off the liquid from the cabbage but do not rinse. 
TIP:
Save the liquid brine for other uses.  Dissolve the honey/sweetener in the warm water and add the koji rice.   Set aside until the koji has dissolved the liquid and softened.

Next, mix the soaked koji and cabbage, mixing well.  Pack contents into a straight-sided container,  Add a plate and weight to keep everything under the liquid. Submerging the cabbage keeps the mixture from contamination with unwanted bacteria. Allow 4 to 5 days for the flavor to develop then refrigerate.  Use within a week or two.

For those who do not wish to mess with jar and weights, a Japanese pickle fermenter is a great investment.  Visit our shop to purchase the Japanese tsukemono pickle press.  See photos for recommended styles.
japanese pickle press
pickle press japan pickle press fermenter

 


Koji Rice Pickled Sea & Root Vegetable Condiment

  Here is another great recipe for using your fresh made koji-kin rice.  It is a mix of seaweed and root vegetables
with a lot of umami flavor and health.
Fermented veggies

What is needed…

– ¼ cup of fresh light koji-kin rice
– ½ oz dry kombu, wakamé, or sea palm. Should yield about ½ cup     after soaking
– 1 to 1 ½ cups daikon, baby burdock root, or carrot.  We enjoy a combination of all three.  Try using any type of herbal roots, too.
– ¼ cup naturally fermented soy sauce, shoyu, or tamari
– ¼ cup mild vinegar, plain or flavored
– ¼ cup mirin or saké.  Mirin imparts a sweet component to the mix and saké a dry alternative, extremely recommended!

kombu seaweed

Start by soaking the Kombu and/or other sea vegetable for 10 to 20 min. in just enough water to cover, soak until softened.   Reserve ¼ cup of the soaking water and cut the sea vegetables into slivers or short ribbons.   Next, scrub the root vegetables to remove any soil and cut them into thin slivers.   Place the root vegetables, sea vegetables, and reserved soaking liquid into a saucepan and bring to a low boil.   Add soy sauce and vinegar and return to a low boil.   Cover and remove from heat.   This step kills of any unwanted bacteria or wild yeast.

When the mixture has cooled to 110F (45C) (warm, but not too hot to touch) transfer to a glass bowl and stir in the koji-kin, mirin, and saké.  Let the mixture mature for 4 hours at a cool to moderate room temperature, covered, stirring occasionally from time to time.

The pickled vegetables are ready to consume now or pack into quart mason jars and refrigerate the unused portion, which will continue to mellow and enhance the flavors even more over time. But first enjoy a bowl with your favorite grains!

To purchase koji spores or fresh made koji-kin please visit our web store: 
Buy Japanese Koji Spores

As Always…Happy Culturing