Easy to Make Homemade Koji Salt♩＋Koji Salt Pickle Recipes

【Easy to Make! Homemade Koji Salt♩＋Koji Salt Pickle Recipes】 

Homemade Koji Salt by piggyinkitchen

Can you guess what that in the picture above is?
It is something you want to add into your diet on a daily basis to promote your overall health, especially in the gut!

The food that I want to share today is fermented food, called Koji Salt and Veggie Pickles made of my homemade Koji salt :)

This recipe is:

• Super easy
• Super healthy
• All purpose to use

Yesterday, I talked about the basic knowledge that you want to know about the immune system, how we can boost our immune system and mentioned that fermented foods are one of the greatest natural immune boosters.

 So I thought it would be a great idea to actually show some of my go-to amazing recipes for you to apply to your real life :)

First, let me briefly explain what exactly Koji Salt is, including its history.

Koji Salt is a traditional condiment that has been used in Japan since their ancients' time, and that has many health benefits for our health. Koji rice, one of the koji salt ingredients, is made of steamed rice and koji bacteria. In 2006, Koji was declared the Japan's national fungus that it's a valuable asset that Japanese have been producting and using in a traditional Japanese food since their ancients' time. Koji is an essential ingredient for making miso, soy sauce, sake and amazake.

As I mentioned that Koji Salt is very beneficial for our healthy body, I made a list below to show what it does for us :)

HEALTH BENEFITS

1. Recovery from fatigue
2. Prevention of arteriosclerosis
3. Blance the intestinal enviornment by increasing good bacteria
4. Promote healthy skin
5. Improvement of the immune system*
6. Improve the gut health*

*They are so connected each other! No healthy gut, no healthy immunity!

HOW CAN WE USE KOJI SALT FOR COOKING THEN?

You can use it for anything!

Some examples are:

• Pickling veggies
• Making dressing
• Seasoning, just like regulare salt

These are pickled vegetables that I regularly cook at home all year around :)

Homemade Koji Salt Cucumber Pickles by piggyinkitchen

Homemade Koji Salt Chinese Cabbage Pickles by piggyinkitchen

And I would love to share this pickle recipe as well as homemade Koji Salt!
It's deceptively easy to make! So don't have to be intimidated ;)

Alright!
Time for the recipe.

Homemade Koji Salt

INGREDIENTS (400ml Jar)
200g Koji rice
70g Himalayan pink salt
Water

INSTRUCTIONS

1. In a clean jar, put koji rice and himalayan pink salt, and stir evenly.
2. Pour water to 3-5cm above the mixture of koji rice and salt.
3. Combine together well.
4. Cover the lid, but not fully because koji needs to breathe oxygen, so make a little gap.
5. Ferment for approximately 2-3 weeks at a room temperature.
6. Stir once a day to let it ferment evenly.
7. When koji rice becomes softer, thicker and saltier, then it's now your Koji Salt!

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NOTES
◎If water is below the top of koji rice/salt, add some water to fully over it. This prevents from getting molds.

Koji Salt Pickles

INGREDIENTS (5-8Servings)
[CUCUMUBER]
5 short cucumbers, sliced
3-4 tablespoons koji salt

[CHINESE CABBAGE]
4 cups Chinese cabbage, chopped in small pieces
3-4 tablespoons koji salt

INSTRUCTIONS

1. [CUCUMBER]
2. In a bowl, toss sliced cucumbers and koji salt, and combine well, massaging with your hands.
3. When cucumber juice comes out of itself, transfer them into a clean jar.
4. Pickle overnight.
5. [CHINESE CABBAGE]
6. Do the same as cucumber.
7. Enjoy as a little side dish!

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NOTES
◎Massage vegetables well using your hands.

If you have any questions, please feel free to reach me out anytime! I'm happy to hear your thoughts!

Thank you,

-piggyinkitchen-