tsukemono with sagohachi

One advantage of preparing tsukemono (pickled vegetables) with sagohachi or shio koji is that they bring out the natural umami flavour of the ingredients, soften the texture and improve shelf life. The enzymes contained in sagohachi or 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 – the aromas of the ingredients are even more pronounced.

 

    1. Cut the vegetables into bite-sized pieces and mix them with about 10% of the vegetable weight in        sagohachi.

    2. Then leave it to ferment in the refrigerator for one to six days. Unlike sauerkraut, the vegetables do not need to be pressed under brine – they can simply be left loosely in a preserving jar.

 

Adding a piece of kombu intensifies the umami flavour.