Name: RECIPE: SHIO KOJI
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Ingredients: ORGANIC BROWN RICE KOJI; GREY CELTIC SEA SALT

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Shio Koji is a simple ferment that is wonderful to have on hand. Use it in place of salt in sauces and dressings. It also makes a wonderful meat marinade.

15 minutes

35 minutes

INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

INGREDIENTS:

1 cup brown rice koji
1/2 cup sea salt
2 cups water

INSTRUCTIONS:

Mix Brown rice koji and salt together in a quart jar. Add water and cover with a coffee filter or cloth, secured with a rubber band.
Set in a warm spot (72-80ºF) to culture for 7-10 days.
After 1-3 days, add more water to cover, as the dry koji rehydrates and swells.
When the water is cloudy and the koji smells pleasant and reminiscent of soy sauce, cover with a tight lid and refrigerate.
The koji will continue to age in the refrigerator, changing from a sharp, salty flavor to a mild, sweet flavor.
If the koji develops a thick, leather mold on the surface, lift it off and discard. The Shio Koji will store for 3 months or more in the refrigerator.

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RECIPE: SHIO KOJI

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RECIPE: SHIO KOJI

INGREDIENTS:

INSTRUCTIONS:

Ready to Learn More?

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