Cut the avocado lengthwise until the knife hits the pit. Rotate the knife around the pit and wiggle it left and right to separate the halves. Stick the tip of the knife into the pit and remove it.
Remove the skin of the avocado. Place the avocado in a plastic bag and sprinkle with lemon juice. Gently rub the surface of the avocado with shio-koji by hand, seal the bag, and let sit in the fridge for half a day before cutting up.
Story Behind this Recipe
Since avocados pickled with fermented rice bran are delicious, I wondered how they would be with shio-koji...
Though I pickled ripe avocados, it's OK to use avocados that are still hard when cutting. If the avocados are not ripe yet, it means that they will turn out lightly pickled. This is a great way of using up hard avocados.