How to Make Delicious Shio-Koji Pickles

How to Make Delicious Shio-Koji Pickles Delicious, fresh and tasty.

Shio-Koji Pickles. Shio means salt, so this is simply salted and soaked rice kōji. It is liquid like a rice porridge. It's great for cooking and pickling with as the enzymes in kōji break proteins into amino acids that get turned into glutamate - the umami factor.

By allowing the vegetables to pickle for a short amount of time, the primary flavour of the vegetable remains while extra umami tones, plus just a hint of sweetness, are added.

See the recipe below for detailed instructions.

The pickled daikon makes an ideal accompaniment when you serve rice and miso soup.

You can have Shio-Koji Pickles using 13 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Shio-Koji Pickles

1. You need of Cucumber & Radish Mix:.

2. You need 2 of Cucumbers.

3. Prepare 6 of to 8 Radish.

4. Prepare of Cabbage & Cucumbers Mix:.

5. Prepare 5 of leaves Cabbage.

6. Prepare 2 of Cucumbers.

7. It’s of Cabbage, Cucumbers, Turnip Mix:.

8. You need 5 of leaves Cabbage.

9. You need 1 of Cucumber.

10. Prepare 2 of Turnip.

11. Prepare of Seasoning Ingredients:.

12. You need 1 pinch of Salt.

13. You need 1 tbsp of Shio-koji salt.

Shio Koji is a great salt replacement and also a good ingredient to make your pickles.

Did you know that you can make pickles in one day?

This pickle recipe is one of the most common recipes made in Japanese homes and its called 'Asa Zuke (浅漬け）' which means light pickling due to the short amount of picking time or "Ichiya Zuke (一夜漬け)" - overnight pickle.

But shio koji isn't just a marinade; it can be used to boost the flavor of sauces, dressings, pickles, baked goods, and even ice cream bases.

Shio-Koji Pickles step by step

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. Dont 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..

To make shio koji, you will need some form of grain koji.

As mentioned earlier, grain koji is made by inoculating some form of cooked grain (most commonly rice) with koji kin and.

Shio koji is koji fermented with salt (shio).

A dash of shio koji elevates a humble stir-fry; when combined with raw vegetables, it yields a bright, fully flavored pickle.

It also makes for a killer gravlax and a life-changing marinade for fried chicken.