Fermented Foods

Quick & Refreshing Shoyu Koji Cucumber Pickles

Enjoy this refreshing, easy-to-make pickled dish that pairs perfectly with any main meal!

Ingredients (Serves 3-4)

  • 2 cucumbers
  • 1/4 red onion, thinly sliced
  • Sliced ginger, to taste
  • A small amount of dill (optional)
  • 1 tbsp shoyu koji (adjust to taste)
  • 1 tbsp rice vinegar

Instructions

  1. Prepare the Vegetables: Cut the cucumbers into bite-sized pieces. Julienne the ginger and thinly slice the red onion.

  2. Combine Ingredients: In a bowl, mix together the cucumbers, red onion, ginger, dill (if using), shoyu koji, and rice vinegar. Stir well to coat everything evenly.

  3. Marinate and Serve: Let the mixture sit at room temperature for about half a day, then store it in the refrigerator.

    • The flavors begin to meld after 1-2 hours, but it tastes best the next day.
    • Keep refrigerated and consume within a few days.

Quick Tip for Faster Pickling:
For a quicker pickling process, place the mixture in a Ziploc bag and gently massage it. This helps the shoyu koji grains break down, speeding up the pickling process.