Previous Image Next Image Shio-koji and amasake You can easily ferment with amasake, shio-koji, shoyu-koji, salt, the lees from sake or shoyu or mirin, or just unpasteurized soy sauce or miso. Pickling can be done with vinegar and salted brines of all kinds. Quick Pickles Share this:Click to share on Twitter (Opens in new window)Click to share on Facebook (Opens in new window)Click to email a link to a friend (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on LinkedIn (Opens in new window)MoreClick to share on Telegram (Opens in new window)Like this:Like Loading...