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RECIPE: SHIO KOJI

RECIPE: SHIO KOJI


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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

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

Cheese, Vegetables Grey Celtic Sea Salt

Grey Celtic Sea Salt

$4.25

Celtic sea salt is a mineral-rich salt that takes fermentation to the next level. It is our favorite for fermenting vegetables and an alternative to ordinary table salt in the cultured kitchen.






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.