cucumber-salted-malt-pickle

Cucumber Pickled with Salt Koji

Salt Koji is a traditional Japanese seasoning made from fermented rice inoculated with koji mold and salt. It's used to enhance flavor in cooking, adding depth and complexity to dishes.

Salt Koji can be beneficial from a reduced-sodium perspective because it allows you to add rich "umami" flavor to dishes without relying heavily on salt. By using salt koji, you can reduce the amount of added salt in your cooking while still enjoying savory flavor profiles.

 

＜Total time : 5 mins＞

＜Ingredients for 1servings＞

・1 cucumber
・A little salt koji
・A pinch of salted kelp

 

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Step1
Cut the cucumber to your desired size and mix with the salt Koji and salted kelp.

Step2
Put it in a bag, remove the air, and leave it overnight.

Cucumber pickled in salted malt

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