Cauliflower pickled in salt koji
Shio koji pickles are delicious when eaten immediately, but leaving them to soak for a few hours will allow the flavors to soak in even more, bringing out the umami
How to make it
1
Add 1 teaspoon of salt to boiling water, tear the cauliflower into bite-sized pieces, and boil for about 3 minutes, then drain in a colander
2
Mix boiled cauliflower and salt koji in a bowl and you're done
material
-
- cauliflower
- 200g
-
- salt
- 1 tsp
-
- Commercially available salt
- 50g
[PR]
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