Start by buying a high-quality Barley Miso and place in a glass jar. Submerge as many cloves of Garlic into and the Miso as possible. Cover tightly and place jar in cool, dark place (like a cabinet) for 1 year or more. Have a few small slices with your Grain as you would any pickle. Garlic-Miso Pickles strengthen immunity and digestion, rid the body of old Drugs and chemicals and have a most delicious flavor.
Garlic Miso Pickles
Michael Bauce
Health & More, Recipes
Tags: garlic, garlic pickles, garlic-miso pickles, macrobiotic cooking, macrobiotic pickles, miso, pickles
Health & More, Recipes
Tags: garlic, garlic pickles, garlic-miso pickles, macrobiotic cooking, macrobiotic pickles, miso, pickles
It’s seems and sounds pretty good. Is there a particular miso I should get? I’m going to try and make some thanks.
I use Barley Miso, the most healing of the Misos.
What about South River barley miso I’ve had in fridge? And can I keep it in fridge? I have a number of jars of miso in fridge, including some Vega I’ve had a long time and use occasionally.
Miso will last for many years. I have some from 2000 that is still good.