Tsukemono refers to Japanese pickled vegetables, which come in many different varieties. One advantage of preparing them with Sagohachi or Shio Koji is that the process is particularly simple – and the fermentation takes place much faster, more consistently, and with more flavour. The enzymes contained in Sagohachi and Shio Koji break down proteins into amino acids, resulting in a deeper and richer flavour. In addition, you can use less salt without sacrificing flavour – quite the opposite: the natural flavours of the ingredients can shine through even more.
Ingredients for 4 servings
Preparation
- Cut the vegetables into bite-sized pieces and mix with approximately 5–10% Sagohachi by weight of the vegetables.
- Leave the vegetables to ferment in the refrigerator for one to six days. Unlike sauerkraut, the vegetables do not need to be pressed down under a brine – they can simply sit loosely in a preserving jar.
Tipps
Adding a piece of kombu enhances the umami flavour even further.