One project finally underway! Plus some bonus background dirty dishes in the sink. 😅
Kasuzuke, or Japanese pickles made with sake lees, have a deep aroma and slight alcoholic taste that‘s perfect for vegetables, fish, or meat
I saved the two previous small batches' worth of boozy rice leavings together in the fridge, and tonight I'm getting around to mixing up some pickling marinade with it. The stuff really does smell good, and it seemed like a waste to just throw it away when there are apparently a number of good uses for sake lees.
This is made with what actually started out as white miso which has aged a lot and gone pretty dark in our fridge. So the pickling bed is a good bit tanner than seems to be average. With the stronger taste, I also used less miso and made up the difference with a little extra salt.
We also finally have a non-cracked lid for that glass container again! Which was actually what prompted me to ask Mr. C about the lids earlier. He delivered much more promptly than I expected!
We had a spare big Euro-cucumber and plenty of carrots, so I'm planning to throw those in there tonight. They're sitting salted now, to sweat out some of the moisture. If this batch is any good, I'll probably come up with some other veggies to pickle in there.
At some point, I do also want to try marinating some fish and/or chicken, and if anything the vegetable flavors should make it even better for that. Really wouldn't want to try that the other way around. 😬
