Everyone in my family loved this dish!Although using a plastic bag would pickle more evenly, I make and serve it in a Tupperware. The longer the pickling, the better the flavor.When pickling for a long time, it's good to add ichimi chili pepper powder before serving. Recipe by Team yokin

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

Because cabbage is so nutritious, I pickle it with shio-koji to eat everyday. One time I drizzled sesame oil and it really improved the taste. Ever since then I've served this dish with sesame oil.When putting the cabbage into a bag, add half of the shio-koji part way through. When all the cabbage is in the bag, add the rest of the shio-koji. This makes it easier to distribute.Please adjust the amount of shio-koji since the salt content varies by brand.If you use a zip lock bag, it lasts longer. Recipe by Milis

When I brought a bag of ten of these lightly pickled cucumbers to a barbecue they quickly disappeared.Add the ginger and sesame oil at least 10 minutes after you season the cucumber with salt to allow the cucumber flavour to shine through.When in a rush, you can use less salt than usual and add the sesame oil and ginger a bit earlier. Please adjust the pickling time according to the size of the cucumbers. For 1 bowl. Recipe by nabeko44kazu.

Since avocados pickled with fermented rice bran are delicious, I wondered how they would be with shio-koji...Though I pickled ripe avocados, it's OK to use avocados that are still hard when cutting. If the avocados are not ripe yet, it means that they will turn out lightly pickled. This is a great way of using up hard avocados. Recipe by kebeibiko

This is one of the dishes I created using shio-koji. All it takes is to pickle the vegetables in the all-purpose fermented seasoning, which brings out their flavor.Be sure to coat the nagaimo evenly in the shio-koji inside the bag, since it discolors easily. Recipe by kebeibiko

Store-bought pickling liquid contains lots of additives, so I thought I'd trying making my own with what ingredients I had on hand. It was a success, so I upload the recipe here.The listed quantity of salt is minimal, so feel free to increase it if you like. Recipe by Ryo---ko.

I learned how to do this from an old family friend. She is an older sister to one of my best friends and has begun to slip away from us as she has dementia. I will always treasure this old recipe. Jane Crum is someone I admire.(August 17, 2019)

When cucumbers are in season, this is a very easy and quick pickle recipe! Recipe by yamita

This pickled cucumber dish can be made ahead for Lunar New Year, similar to pickled shallots or mixed pickles. The cucumbers are crisp and flavorful from the soy sauce, and you can also enjoy them any day with congee, braised pork, or fried rice.

This dish is a versatile side for any meal—it pairs well with fried fish or braised pork. It's also a popular pickled vegetable to enjoy during the Lunar New Year with sticky rice cakes like bánh chưng or bánh tét.

This recipe is the result of many experiments with various pickling liquids.Small thin cucumbers that are about 100 g each are tastier than big fat ones with large seeds inside. Recipe by FarmersK