Pickled vegetables with salt koji

Cut the vegetables into bite-sized pieces.

Celery, cucumber, turnip, and paprika are great options.

Tomatoes are also delicious when eaten fresh.

Marinate the vegetables with salt koji, using about 10% to 13% of the weight of the vegetables.

You can adjust the amount of salt koji based on your taste preference.

Let the vegetables marinate for 30 minutes to one or two days.

Itadakimasu!