Shio-Koji Pickles
Using the countryside flavoring of shio-koji I made homemade pickles.
I don't have any tips in particular. Just use the bag, shake, massage, and everything will be okay. Recipe by Sakkomama
Shio-Koji Pickles
Using the countryside flavoring of shio-koji I made homemade pickles.
I don't have any tips in particular. Just use the bag, shake, massage, and everything will be okay. Recipe by Sakkomama
Cooking Instructions
- 1
Cut your seasonal vegetables into bite-sized pieces, put in a bag, and add a bit of salt.
- 2
Add a tablespoon of shio-koji, massage the bag, and allow to sit overnight.
- 3
The following morning, transfer to a serving plate and enjoy. Don't wash off the shio-koji.
- 4
When pickling one cucumber, take your washed cucumbers (about 6), put them in the bag, add about a handful of shio-koji and shake from the top.
- 5
The following morning, once the pickling has finished, wash off the shio-koij, cut into bite-sized pieces and and serve.
- 6
Shake and massage the carrots and cucumbers as well.
- 7
Wash off the shio-koji and cut into bite-sized pieces.
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