Kojizuke

Pickling slurry • 200g koji • 200g water • 200g cooked Japanese rice • 30g salt

1. Mix all the ingredients together and place within an appropriately sized mason jar. Cover the opening with cheesecloth and secure in place with a rubber band. 2. Let the slurry sit at room temperature for at least a week.

• beetroot • carrot • daikon • pickling slurry

1. Peel and cut the root vegetables into 3 inch by 1 inch chunks. If you like, cutting them into smaller pieces will allow for a much quicker fermentation. 2. In an appropriately sized mason jar or pickling vessel, start placing the cut vegetables in a base layer. Spoon pickling slurry over the initial layer, being careful to not have any air pockets within. 3. Place another layer of vegetables on top, and add more pickling slurry. Repeat the process until the jar or vessel is about ¾ full. Use a weight to ensure that the vegetables are completely submerged in the pickling slurry. 4. Repeat the layering process in a separate jar for different vegetables. 5. Ferment at room temperature for 3-5 days.