塩麴の仕込みと漬物の作り方

【材料】

米麹　1kg　※酒屋さんに行くと置いてあったりします
塩　600g
水　適量

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【作り方】

米麹と塩と水を入れると膨らむので大き目の漬物容器し熱湯をかけ消毒する
※プラスチック容器ならアルコールか焼酎で消毒をする

容器に米麹と塩を入れて水をヒタヒタに注ぎ、容器の底からゆっくり混ぜる

軽く蓋をし常温で一日起き麹が水より出ていたら水を再びヒタヒタまで注ぎかき混ぜる

1週間から10日ほど常温に置き毎日かき混ぜ、ほんのりと甘い香りが出てきたら冷蔵庫保存します

※塩分が強いので冷蔵庫に入れておけば1年～2年は持ちます

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【漬物の作り方】

きゅうり、蕪など

ジップロックなどの密封できる袋に洗ったきゅうりを入れて
出来上がった塩麴大さじ1を入れる
※きゅうり1本につき塩麴大さじ1が目安、今回は蕪も入れたので大さじ2

軽くもみ常温なら1日、冷蔵庫なら2日漬け込めば出来上がり

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Ingredients

1 kg rice koji (steamed rice inoculated with koji mold)
Available at liquor shops or Japanese specialty stores

600 g salt

Water, as needed

How to Make Shio-Koji

Since the mixture will expand, sterilize a large pickling container by pouring boiling water over it.
If using a plastic container, sterilize with alcohol or shochu instead.

Add the rice koji and salt to the container. Pour in enough water to just cover the mixture, then gently stir from the bottom.

Cover loosely and leave at room temperature for one day.
If the koji rises above the water, add more water until just covered again and stir.

Keep at room temperature for 7–10 days, stirring once a day.
When a mild, slightly sweet aroma develops, transfer to the refrigerator for storage.

Because of its high salt content, shio-koji will keep for 1–2 years when refrigerated.

How to Make Shio-Koji Pickles

Vegetables:
Cucumbers, turnips, etc.

Place washed vegetables into a resealable plastic bag (such as a zip-top bag).

Add 1 Tbsp shio-koji per cucumber as a guideline.
If using additional vegetables like turnips, increase accordingly (e.g., 2 Tbsp total).

Gently massage the bag to coat evenly.

Marinate for 1 day at room temperature, or 2 days in the refrigerator.