Shio-Koji Pickles

Name: Shio-Koji Pickles
Cuisine: American
Ingredients: 2 Cucumbers; 6 to 8 Radish; 5 leaves Cabbage; 2 Cucumbers; 5 leaves Cabbage; 1 Cucumber; 2 Turnip; 1 pinch Salt; 1 tbsp Shio-koji salt

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

Saved

Ingredients

Cucumber & Radish Mix:
2Cucumbers
6to 8 Radish
Cabbage & Cucumbers Mix:
5leaves Cabbage
2Cucumbers
Cabbage, Cucumbers, Turnip Mix:
5leaves Cabbage
1Cucumber
2Turnip
Seasoning Ingredients:
1 pinchSalt
1 tbspShio-koji salt

Saved

Steps

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.