Quick Kumquat & Celery Tsukemono Pickles

Step 1: Cut the kumquats in half lengthwise, remove the little seeds, and thinly slice. Put the sliced kumquats and 1 teaspoon shio-koji into a ziplock bag or similar airtight bag, give them a good knead, then seal the bag, removing as much air as you can.

Step 2: Remove the stringy bits of the celery, cut into 1 1/2 inch lengths, then slice thinly lengthwise (small matchstick). Put the sliced celery, the 1 teaspoon shio-koji, and vinegar into a ziplock bag or similar airtight bag, knead well, then seal the bag removing as much air as you can.

Step 3: Place both baggies in the refrigerator for an hour. Enjoy!