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The ingredients needed to make Quick and Easy Shio-koji Pickled Cabbages with Sesame Oil:
- Prepare 1/2 Cabbage
- Get 2 heaping tablespoons Shio-koji
- Prepare 1 Sesame oil
Instructions to make Quick and Easy Shio-koji Pickled Cabbages with Sesame Oil:
- Chop the cabbage roughly. Put into a large airtight zip bag or a plastic bag.
- Add the shio-koji and close the bag firmly. Shake so that the shio-koji is distributed evenly.
- When done, chill in the vegetable compartment of the fridge (put a weight on top to pickle faster).
- It'll become saltier as it pickles, so salty it slightly on the first day.
- Sprinkle sesame oil to serve. (It's tasty even when freshly made!)
- Here's how it looks on the following day. The cabbage produces some excess liquid, so make sure to shake the bag occasionally so it pickles evenly.
- Here's a photo from the second day.
- I usually make tons to eat throughout the week, but it's so tasty that it usually doesn't last that long!
- You can also serve it without pickling, then it tastes like a salad.
- Here's a recipe for shio-koji: All-Purpose Flavoring, How to Make Shio Koji Salted Rice Malt (For Storing) -.
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