I know what you're thinking. Why would I pickle my garlic? And wait 30 days before I can use it. Make this recipe and then talk to me. I'm just sayin.'
1 pound barley miso
1 head fresh garlic, cloves peeled, left whole
Pack miso into a glass jar. Using a chopstick or toothpick, push garlic cloves into miso, taking care that they do not touch. Cover jar with cheesecloth and hold in place with a rubber band, covering the top of the jar completely. Place jar in a cool place to pickle for one month. Do not refrigerate. After one month, seal jar and keep refrigerated. Pickled garlic will keep for 6-8 months in the refrigerator.