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Shio Kōji Pickles Recipe

Imbue an array of vegetables with the sweet and salty richness of shio kōji, and enjoy the probiotic benefits of traditional Japanese foods.

| April 2019


Shio kōji

Shio means salt, so this is simply salted and soaked rice kōji. It is liquid like a rice porridge. It’s great for cooking and pickling with as the enzymes in kōji break proteins into amino acids that get turned into glutamate – the umami factor. You can buy already prepared shio kōji, but it is quite often heat-treated for logistics and shelf life, so its power is completely nullified. Best to make your own, which is very easy once you have rice kōji.

Preparation time: 5 minutes

Fermentation time: 5+ days

Ingredients and equipment:

  •  1 L (34 fl oz) jar 
  • 200 g (7 oz) prepared rice kōji
  • 50 g (1-3/4 oz) salt
  • 250 ml (8½  fl oz/1 cup) lukewarm water




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