Koji Salt Pickled Cucumer Salad

A crisp, prebiotic-rich side dish with umami depth.

Ingredients:

1 small cucumber (about 100–150g), thinly sliced (1/8'-1/4")

1 tsp Shio Koji or ½ tsp sea salt

1 tsp Lemon koji (or an additional 1 tsp shio koji)

1 tsp Rice vinegar or Apple cider vinegar

1 Dried chili pepper (thinly sliced)

Instructions:

Slice the cucumber thinly and place in a bowl.

Sprinkle with shio koji or salt. Let sit for 10 minutes to draw out moisture.

Gently squeeze the cucumber to release excess liquid.

In a separate small bowl, Wisk together Lemon koji (or more shio koji), and vinegar.

Pour the marinade over the cucumber and toss to coat evenly.

Let it marinate for at least 5–10 minutes. Serve chilled or at room temperature.

Tips:

This recipe is versatile, so experiment with different types of vegetables such as daikon radish, turnips, and cabbage.