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RECIPE: SHIO KOJI

RECIPE: SHIO KOJI


Rated 5.0 stars by 1 users

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

2



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Organic Brown Rice Koji

Tempeh & Soy Organic Brown Rice Koji

Organic Brown Rice Koji

$24.99

This organic brown rice koji is a natural inoculator for making miso, shoyu, and many other Japanese specialty fermented foods. Made in small batches.


Grey Celtic Sea Salt







INGREDIENTS:


INSTRUCTIONS:

  1. 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.
  2. Set in a warm spot (72-80ºF) to culture for 7-10 days.
  3. After 1-3 days, add more water to cover, as the dry koji rehydrates and swells.
  4. When the water is cloudy and the koji smells pleasant and reminiscent of soy sauce, cover with a tight lid and refrigerate.
  5. The koji will continue to age in the refrigerator, changing from a sharp, salty flavor to a mild, sweet flavor.
  6. 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.