INGREDIENTS
Miso pickled cucumbers
2 small Lebanese cucumbers,
sliced 4 mm rounds
Salt flakes
60 g (¼ cup) red or white miso
1 tbsp (20 ml) mirin
METHOD
Miso pickled cucumbers
1. Lightly sprinkle the cucumbers with a little salt and leave for 30 minutes. Rinse off the salt and dry on paper towel.
2. Combine the miso, mirin and cucumber in a small bowl. Place into a small vacuum sealing bag. Place into the vacuum sealing drawer and Vacuum on level 3 and Seal on level 3.
3. Allow to sit for 3 hours at room temperature.
4. Remove from the bag and remove excess miso mixture.
APPLIANCE / FUNCTION
Miele
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