Salads & Salad Dressings
Shio-koji Pickled Vegetables
Simple use of seasonal vegetables. You can use any other vegetable that is commonly used for tsukemono (Japanese-style pickles) such as carrots, daikon radish, turnips, or cabbage.
Ingredients (2 servings)
2 Japanese cucumbers
2 tablespoons shio-koji (for each 100 gms, use 3 tsp)
- Wash the cucumbers and cut into chunks.
- Put the shio-koji in a ziplock bag and add the cucumbers. Mix together by rubbing lightly. Refrigerate overnight.
- Remove the cucumbers from the bag and squeeze lightly. It isn’t necessary to rinse off the shio-koji. Drain the liquid and serve as a condiment for rice.