Gluten Free and Vegan Salt-Koji Pickles “Tsukemono” - Fermented Japanese Superfoods Made Simple
- Hitomi
- Aug 26
- 2 min read
Updated: Sep 8
Contents
About This Recipe
These Salt-Koji Pickles (tsukemono) are one of the simplest ways to enjoy Japanese fermented foods at home. By marinating vegetables in salt-koji, a traditional Japanese seasoning made from rice koji, you’ll get crunchy, flavorful pickles that also support your gut health. Unlike vinegar-based pickles, koji-pickles ferment gently, enhancing natural sweetness while boosting probiotics.
Recipe Overview
Prep Time: 10 minutes (plus marinating time)
Cook Time: None
Total Time: 12–24 hours (marinating)
Serving Size: 2 servings
Cuisine: Japanese
Equipment Needed: Knife, cutting board, zip bag, container
Difficulty Level: Easy
Suitable For: Gluten-free, Dairy-free, Vegan
Nutrition and Gut Health Benefits
Cucumber: Hydrating, rich in antioxidants, and supports digestion.
Daikon radish: Contains digestive enzymes that aid in breaking down fat and carbs.
Avocado: Adds healthy fats and fiber, helping to balance blood sugar and support gut motility.
Salt-koji: A probiotic-rich seasoning that promotes healthy gut bacteria, enhances nutrient absorption, and brings natural umami flavor.
✨ Together, these ingredients create a gut-friendly, low-calorie, plant-based side dish that’s perfect for daily “cho-katsu” (gut health practices).
Ingredients (for 2 servings)
½ cucumber
3–4 inches daikon radish
½ avocado
1 ½ Tbsp + 1 tsp salt-koji
Instructions
1. Cucumber
Slice cucumber diagonally and coat with ½ Tbsp salt-koji. Refrigerate for 1–24 hrs.
2. Daikon - Japanese Radish
Peel daikon, cut into matchsticks, and mix with 1 Tbsp salt-koji (plus shiso leaves if available) in a bag. Refrigerate for 12–24 hrs.
3. Avocado
Brush avocado half with 1 tsp salt-koji and pickle in a container (not a bag, to avoid squishing) for about 12 hrs.
Serving Suggestions
As a refreshing side dish with rice or noodles
Topped on quinoa or green salads
As a healthy snack between meals
As a colorful addition to a Japanese-style bento
Final Thoughts
These Salt-Koji Pickles are proof that gut-friendly eating can be simple, affordable, and delicious. With just three vegetables and salt-koji, you can enjoy refreshing, probiotic-rich pickles that elevate any meal. Whether you’re new to fermented foods or practicing daily “cho-katsu,” this recipe is an easy step toward better gut health.
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