Learning how to make dishes in different countries is part of my travel experience and life. I was fortunate enough to be tutored briefly by a Japanese chef in Shojin Ryori style cooking and it was there I learned this most basic of all dishes and my jaw dropped as to how easy this was! Seriously there are two ingredients and five minutes of prep that’s it!
Although what I am presenting is super easy I would never underestimate the years of training and skill involved in this style of Zen Buddhist cooking. This is a complete cheats way to achieving a similar result and makes this way of cooking accessible to us.
Hakusai No Shiozuke is Japanese pickled cabbage. I got so excited after making this I have been pickling everything I could employing this method. I posted earlier a recipe for fermented cucumbers on sticks. Also super easy, and a healthy summer snack.
The larger term for pickles is Tsukemono which literally means “fermented vegetables” Fermentation is such a current topic today and it’s all about gut health. Recent visits to Japan have left me wondering how the Japanese are so healthy as there is an incredible amount of processed food in the diet and not too much of an abundance of fresh raw fruit and vegetables due to high costs.
Many countries that do not have an abundance of vegetables often have their version of fermented vegetables such as Kim Chi in Korea, Sauerkraut in parts of Europe and so on.
Koji rice is cooked rice that gets inoculated with a mold which then ferments the rice. At least that’s a very basic explanation. This fermented Koji is used to make other more well-known foods such as miso, sake, soy sauce, and mirin.
Shio Koji can be made, but as this form of fermentation was new to me I think buying the already fermented product is probably much more efficient and safe. The brand I have found easily in Australia is this one When I say easily, look in the Japanese food section of larger Asian stores…
There are a number of different recipes for Hakusai No Shiozuke available but this one is just the most simple is staggering.
Cabbage ( either wombok or regular)
Japanese Cucumbers ( or Lebanese)
Slice the cabbage finely, about two cups full. Slice the cucumbers diagonally finely or on a mandolin. Put in a ziplock bag with about 1 Tablespoon of the koji rice, massage this well into the cabbage. Let this sit and gently shake from time to time. You will notice the cabbage becoming limper and eventually after about two hours it has turned into a pickle. Seriously that’s it!!!
Add variety like shredded carrots, chilli flakes, what ever you feel like. There you have it, a tasty Japanese Tsukemono. Have fun!