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Shio Koji Marinated Vegetables

Ayami Suzuki

Shiokoji Marinated Vegetables

Shiokoji is made of Koji, salt and water and can be used as mineral and vitamin rich healthy salt substitute. 

Shiokoji is full of enzymes and can be used to bring out the flavour of the ingredients and tenderizes meat! Interested?
One of the simplest way of trying this seasoning is to make marinated vegetable.  
 
Ingredients: Any vegetable you would eat raw – (if you are not sure why not start from cucumber, tomato or cabbage?).
Shiokoji – Approx. 10% of total weight of vegetable 
 

1) Cut vegetables into bite size pieces and place in plastic bag or glass jars. If you want crisp texture, you can also marinate the vegetable whole and cut later. See cucumbers in the photo below (recommended for cucumbers).
2) Add Shiokoji to your vegetables and shake well. If you are using bag, remove air from the bag. 

3) Ferment in the fridge overnight (or sooner depending on the size of pieces).
4) Enjoy! It keeps 3-4 days in the fridge.
You can eat this like salad or use in stir fries or soups.


Add vinegar, honey and spices with shiokoji to make instant pickles overnight. The enzymes in the Shiokoji speeds up the fermenting process! 
 


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