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Shio Koji Radishes

Shio Koji Vegetables It's almost summer in Texas, and I am again bringing your attention to Shio Koji. Look for it in grocery stores with Japanese products. It can be used, for example, to ferment summer vegetables quickly and and turn them into a healthy snack. Unlike the taste of lacto-fermented vegetables familiar in the West, Shio Koji vegetables are not sour or spicy or lose their beautiful color. They take on umami characteristics (!), remain crisp and lovely, and emphasize their natural flavor with a little sweet and salty notes (!!!). Grabbing Shio Koji radish, cucumber, daikon, or bok choy out of the fridge and crunching them as a snack is a great pleasure! With no remorse! Shio Koji is a by-product of sake production. When the remaining fermented rice is mixed with water and salt, the koji dies, but the rice continues to be fermented (broken down) by the three enzymes present. These enzymes work with carbohydrates, fats, and protein. For them to work effectively, the temperature must be below 60F. Therefore, a refrigerator is an excellent place for fermentation. When you buy Shio Koji, bring it home in an ice cooler. It is always sold on the refrigerator's shelves near the miso. To ferment with Shio Koji, you need 12-15% of it by weight of whatever you are fermenting or marinating. The koji mold "creates" vitamins in fermented rice. The mold dies when we add salt, but the vitamins remain. Shio koji is rich in B vitamins, folic acid, niacin, pantothenic acid, and biotin.