<SHIO KOJI/ 塩こうじ>
<Prep time> 6 mins
<Cook time> 0 mins
<Ingredients>
200g Koji/ rice malt
60g salt
250ml water
<Directions>
1; Mix koji and salt with your hand until it’s combined.
2; Pour water then mix until everything is well incorporated.
3; Transfer to the container. Let it sit at a room temperature for about 7-9days.During the fermentation process, make sure the lid is partially covered and mix them from the bottom to top once a day.
4; After the fermentation process is over, close the lid completely and keep it in the fridge.
<Miwa’s point>
1;When the koji is easily mashed with your finger, it’s ready.
<Storage time>
Keep in an air-tight container in the fridge for 2 weeks.
2021/11/27 MIWA