Shio-Koji Pickles

Directions

1. 1
   Cut your seasonal vegetables into bite-sized pieces, put in a bag, and add a bit of salt.
2. 2
   Add a tablespoon of shio-koji, massage the bag, and allow to sit overnight.
3. 3
   The following morning, transfer to a serving plate and enjoy.
4. 4
   Don't wash off the shio-koji.
5. 5
   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.
6. 6
   The following morning, once the pickling has finished, wash off the shio-koij, cut into bite-sized pieces and and serve.
7. 7
   Shake and massage the carrots and cucumbers as well.
8. 8
   Wash off the shio-koji and cut into bite-sized pieces.