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Japanese Pickles With Shio Koji Is An Easy And Healthy Idea For Vegetable Side Dish

Pickled Cucumber And Carrots with Shio Koji Food & Recipes

Another Winning Recipe! This Is An Easy And Healthy Idea For Vegetable Side Dish In A Personal Tone:

If you’re looking for a tasty way to get more vegetables into your diet, you need to look no further than this simple, easy-to-make dish that can be made.

Your vegetable side dish doesn’t have to be a hassle. Enjoy the benefits of pickles with shio koji!

Why KOJI Zuke Has The Full Of Umami Flavor

Japanese pickles called “TSUKEMONO” are one of the soul food of the Japanese.

SHIO KOJI ZUKE has been attending for its rich Umami and nutritious value among TUSKEMONO.

The secret key is in the “enzyme” and “lactic acid bacteria” brought by shio koji.

ENZYME

The enzymes produced by shio koji break down the fibers, sugars, and starches in vegetables and transform them into umami, making pickled vegetables extremely delicious.

LACTIC ACID BACTERIA

Shio koji enhance lactic acid bacteria growing quickly that make pickles delicious, so you can make Koji zuke pickles full of rich flavor in a short time.

The koji mold itself has the effect of promoting the growth of lactic acid bacteria, which increases the growth of lactic acid bacteria in vegetables.

Kojizuke pickles are one of the excellent “overnight tsukemono” that can be quickly delicious because of the koji mold.

Tenderize The Meat With Koji

Since the shio koji breaks down the fibers and sugar while producing full of umami flavor such as amino, it is also popular as the tenderizer for meat.

2 Ways To Remove Moisture From Veggies

Removing moisture from vegetables that you want to make TSUKEMONO Japanese pickles is essential to making tasty TSUKEMONO, outside of ASAZUKE.

By removing the moisture from veggies,

  • they get crunchy and become delicious TSUKEMONO with rich flavor.

There are two ways to remove the moisture,

  • Use salt
  • Dry vegetables

Use Salt To Remove The Moisture

Simply, sprinkle 1.5% salt on the total weight of vegetables.

Let it sit for 10 minutes, and squeeze the moisture out with your hands.

How To Draw Excess Water From Vegetables

How To Draw Excess Water From Vegetables

Rico McConnellRico McConnell
Technically, salt draws out excess water through the process of osmosis. It's a common cooking technique in Japanese cuisine.
Cook Time 15 mins
Total Time 15 mins

Ingredients  

  • Your Choice of vegetables, Sliced, Julienne, shredded
  • 1.5 % sea slat of the total weight of vegetables

Instructions 

  • Combine vegetables and salt well in a bowl.
  • Let it sit for 10 minutes.
  • Squeeze a handful of vegetables with your hands. Repeat this for the rest of the vegetables.
  • Taste the vegetable. If you feel salty, rinse and drain to remove saltiness.

Notes

©Japanmcconnell/Rico McConnell- Content and photographs are copyright protected. Sharing this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Keyword 10-minutes, cucumber, Tips & Hack, Vegetables

Make Semi-Dried Vegetables

By drying vegetables in the sun for a few hours to a half day, they will turn to be delicious TSUKEMONO with a unique crunchy texture.

How To Make Semi-Dried Cucumber

How To Make Semi-Dried Cucumber

Rico McConnellRico McConnell
Eating semi-dried cucumbers is a great option for people looking for unique recipes, a natural lifestyle, or trying to reduce food loss, even for vegetarians and vegans. You can dry them in the sun just for half day. The semi-dried cucumber will be greatly sweeter and has a unique crunchy texture.

Equipment

  • 1 hanging mesh dryer rack *1)
  • 1-3 baboo baskets *2)

Ingredients  

  • Cucumbers,washed

Instructions 

  • Slice them into 1/2 inch thick.
    cutting cucumber
  • Spread them in a single layer on a basket/ a mesh dryer rack. Allows air to flow around the piece.
  • Begin to expose the vegetables from the day starts!
    sun drying cucumber
  • Dry them for ideally 7-8 hours.
    *In the strong direct sun, they should be done for 2-3 hours.
    Semi-dried English cucumber

Notes

  1. Herb Drying Rack Net 4 Layer Herb Dryer White Mesh Hanging Dryer Rack with Zipper 31.5”×24″
  2. Mesh Fruit Basket with Cover
©Japanmcconnell/Rico McConnell- Content and photographs are copyright protected. Sharing this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Keyword cucumber, Easy, Healthy, Traditional, Vegan, Vegetables, Vegetarian

To learn about drying vegetables, please check out this post!

Make Shio Koji

Shio koji is a traditional Japanese fermented condiment, which is often used for marinating and tenderizing while enhancing the umami flavor in foods, or simply used as a substitute for salt or soy sauce.

Besides, fermented food can’t be missed for a healthy lifestyle- Eating fermented foods is not only tasty but can contribute to overall health.

Check out this post for more Shio koji guides and also to make homemade Shio-koji.

You can make homemade Shio Koji from scratch, actually, it’s easy to make, or you get a shio koji product on Amazon, or at popular oriental grocery stores.

How To Make Shio Koji ZUKE PICKLES

Let’s make pickles using shio koji and vegetables.

It’s perfect for using up the veggies leftovers refrigerator. Once you make koji zuke pickles, they can be stored for 3-4 days in the fridge.

Since the shio koji makes the pickles a little sweeter, you can drizzle a little soy sauce or roasted sesame oil when serving.

You can also make a Japanese-style salad by mixing fragrantly grilled tofu and leafy greens.

It’s gonna be a super healthy salad with enzymes produced by fresh vegetables and shio koji.

TIPS

Remove the air from the bag as much as you can.

If you use root vegetables and leafy vegetables together, cut root vegetables thinly so that the flavor goes evenly.

Add yogurt, the yogurt’s lactic acid bacteria brings even more umami flavor.

Pickled Cucumber And Carrots with Shio Koji

Pickled Cucumber And Carrots with Shio Koji

Rico McConnellRico McConnell
Traditional Japanese TSUKEMONO packed with sweet and delicious natural flavor. Since this recipe is used semi-dried cucumber and carrots, these koji zuke pickles have a unique crunchy texture without a bold watery taste.
Prep Time 6 hrs 15 mins
Marinating 8 hrs
Total Time 14 hrs 15 mins
Course Appetizer, Side Dish, Snack
Cuisine Japanese
Servings 2 servings

Ingredients  

  • ½ lb cucumber, chopped
  • ½ lb carrots, sliced thickly
  • 2 tbsp Shio koji *1)
  • 1-2 sliced ginger *optionally

Instructions 

  • Make Shio koji from scratch if desired.
    *How to make shio koji
    how to make shio koji, japanese fermented food, healthy food, traditional food
  • Make semi-dried cucumber and carrots.
    For the recipe, read this post.
    How To Make Semi-Dried Cucumber
  • In a food storage bag, place the semi-dried vegetables and shio-koji.
  • Combine them well while massaging gently them on the bag. Remove excess air and seal tightly.
  • Refrigerate them overnight.
  • It'll be stored for 3-4 days in the fridge.
  • You can drizzle soy sauce, Layu, or roasted sesame oil on shio koji zuke pickles if desired.

Notes

*1) Add 10-15% Shio koji to the total weight
©Japanmcconnell/Rico McConnell- Content and photographs are copyright protected. Sharing this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Keyword carrot, cucumber, Easy, Fermented food, Healthy, Koji, Nibbles, pickled, Traditional, TSUKEMONO, Vegetables, Vegetarian
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