Shio-Koji Pickles

1. 1

   Cut your seasonal vegetables into bite-sized pieces, put in a bag, and add a bit of salt.

2. 2

   Add a tablespoon of shio-koji, massage the bag, and allow to sit overnight.

3. 3

   The following morning, transfer to a serving plate and enjoy.

4. 4

   Don't wash off the shio-koji.

5. 5

   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.

6. 6

   The following morning, once the pickling has finished, wash off the shio-koij, cut into bite-sized pieces and and serve.

7. 7

   Shake and massage the carrots and cucumbers as well.

8. 8

   Wash off the shio-koji and cut into bite-sized pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.