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Shio-Koji Pickles

Before you jump to Shio-Koji Pickles recipe, you may want to read this short interesting healthy tips about Your Health Can Be Effected By The Foods You Choose To Eat.

Something that some of you may already recognize is that by consuming the right foods can have a huge effect on your health. Its also wise to realize that there are foods that you will want to avoid at all costs and that would be the majority of food you find at the fast food chain restaurants. These types of foods are filled with bad fat and also have little or no nutritional value. This is why we are going to be going over the foods that you should be consuming that will have a positive effect on your health.

In addition when it comes to having a dessert following your meals you should think about having various citrus fruits. Citrus fruits also present you with vitamin C, as well as other vitamins and minerals that can help keep you healthy. You may also want to put together a couple of things like orange sections, shredded coconut mixed with a teaspoon of honey.

By simply following a number of the suggestions above you will notice that you can be living a healthier life. The pre packaged highly refined foods that you can find in any store is also not good for you and instead you should be cooking fresh healthy foods.

We hope you got benefit from reading it, now let’s go back to shio-koji pickles recipe. To make shio-koji pickles you only need 13 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Shio-Koji Pickles:
  1. Use Cucumber & Radish Mix:
  2. Get 2 Cucumbers
  3. You need 6 to 8 Radish
  4. Get Cabbage & Cucumbers Mix:
  5. You need 5 leaves Cabbage
  6. Provide 2 Cucumbers
  7. You need Cabbage, Cucumbers, Turnip Mix:
  8. Provide 5 leaves Cabbage
  9. Prepare 1 Cucumber
  10. Prepare 2 Turnip
  11. You need Seasoning Ingredients:
  12. Prepare 1 pinch Salt
  13. Use 1 tbsp Shio-koji salt
Steps to make Shio-Koji Pickles:
  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. Don't 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.

You need to turn it into shio-koji, then. Shio-Koji, lemon juice and black pepper. Mix well. (I used plastic bag to mix and store the pickles…it's good for picking). Shio koji is a magical ingredient because it has enzymes that break down proteins. This does not only bring out the additional flavor and umami (glutamic acids) but also tenderizes meats and fish.

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