Recipe: Appetizing Quick and Easy Shio-koji Pickled Cabbages with Sesame Oil

Lottie Barker
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Recipe: Appetizing Quick and Easy Shio-koji Pickled Cabbages with Sesame Oil
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Recipe: Appetizing Quick and Easy Shio-koji Pickled Cabbages with Sesame Oil Delicious, fresh and tasty.

Quick and Easy Shio-koji Pickled Cabbages with Sesame Oil. Great recipe for Quick and Easy Shio-koji Pickled Cabbages with Sesame Oil. 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.

Only three steps: cut the ingredients → put all in a bag → massage.

Bring to boil; pour into a large bowl.

Add cucumber, carrot and red bell pepper.

You can have Quick and Easy Shio-koji Pickled Cabbages with Sesame Oil using 3 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Quick and Easy Shio-koji Pickled Cabbages with Sesame Oil

  1. It’s 1/2 of Cabbage.

  2. You need 2 of heaping tablespoons Shio-koji.

  3. It’s 1 of Sesame oil.

Awesome dressing in this slaw recipe!

Just a tip: If you don't have sesame oil don't even bother making this until you can get your hands on some.

Sesame oil is super-packed with a nutty flavor (a little goes a long way) and without it the dressing will be entirely different (i.e. bland!) than intended and will have virtually no Asian flavor at.

If you have kimchi on hand, you can substitute that.

Quick and Easy Shio-koji Pickled Cabbages with Sesame Oil step by step

  1. Chop the cabbage roughly. Put into a large airtight zip bag or a plastic bag..

  2. Add the shio-koji and close the bag firmly. Shake so that the shio-koji is distributed evenly..

  3. When done, chill in the vegetable compartment of the fridge (put a weight on top to pickle faster)..

  4. Itll become saltier as it pickles, so salty it slightly on the first day..

  5. Sprinkle sesame oil to serve. (Its tasty even when freshly made!).

  6. Heres how it looks on the following day. The cabbage produces some excess liquid, so make sure to shake the bag occasionally so it pickles evenly..

  7. Heres a photo from the second day..

  8. I usually make tons to eat throughout the week, but its so tasty that it usually doesn't last that long!.

  9. You can also serve it without pickling, then it tastes like a salad..

  10. Heres a recipe for shio-koji: All-Purpose Flavoring, How to Make Shio Koji Salted Rice Malt (For Storing) -..

But, I really think you'll love the quick pickled cabbage.

It has a sweet, acidic crunch and is very easy to make.

The second topping is a Gochujang mayo.

This recipe is for the basic, classic version of Asian pickled cabbage served by restaurants, but I could see it being served as a side dish.

Sautéed Cabbage changes all of that.