Shio Koji Pickles

Ingredient:

3 cucumbers

9 radishes

2 kabu turnips

5 tablespoon shio koji (cucumber: 2 tbsp, radishes: 1 tbsp, kabu turnips: 2 tbsp)

*Homemade Shio Koji Recipe: !!!!!!!!!

*Kabu is a Japanese turnip which has been grown for over 1300 years. The vegetable is a good source of calcium vitamin C and fiber.

Direction:

1. Slice cucumbers into 1/4 inch thick pieces, add 2 tablespoon of shio koji, mix well then place in the glass container.

2. Trim leaves off of radishes and remove root tip. Cut in half, add 2 tablespoon of shio koji, mix well then place in the glass consigner.

3. Separate leaves and cut kabu turnips into 1/10 pieces. Chop leaves into 1 inch length, add 2 tablespoons of shio koji, mix well then place in the glass container.

4. Let sit and ferment overnight.

5. You can start eating from the next day and can keep it for up to 1-2 weeks.

Itadakimasu :)