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Shio-Koji Pickles
Shio-Koji Pickles

Before you jump to Shio-Koji Pickles recipe, you may want to read this short interesting healthy tips about Goodies that give You Energy.

We are all aware that consuming healthy foods can help us truly feel better within our bodies. We are likely to feel way less gross when we increase our daily allowance of nutritious foods and reduce our consumption of processed foods. A salad tends to make us feel a lot better than a piece of pizza (physically anyway). This can be a problem, however, with regards to eating between goodies. You can spend hours at the food market searching for the perfect snack foods to help you feel healthy. There’s nothing like one of these healthy foods when you really need an energy-boosting snack.

Whole grain meals are an outstanding choice for a fast balanced snack. A mid-morning snack of whole grain bread coupled with some protein will sustain you until it’s time for the afternoon meal. Eating on the run can be more healthy with wholesome chips and crackers. Whole grains are usually better than processed grains included in white bread.

A large selection of instant health snacks is easily obtainable. Being healthier doesnt have to be a battle-if you let it, it can be quite uncomplicated.

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

The ingredients needed to cook Shio-Koji Pickles:
  1. Provide Cucumber & Radish Mix:
  2. Provide 2 Cucumbers
  3. Prepare 6 to 8 Radish
  4. You need Cabbage & Cucumbers Mix:
  5. Use 5 leaves Cabbage
  6. Use 2 Cucumbers
  7. Provide Cabbage, Cucumbers, Turnip Mix:
  8. Prepare 5 leaves Cabbage
  9. Prepare 1 Cucumber
  10. You need 2 Turnip
  11. Take Seasoning Ingredients:
  12. Use 1 pinch Salt
  13. Prepare 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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