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Prep time
5 minutes
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Cook time
168 hours
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Makes
any amount of shio koji
Author Notes
The following recipe is from Rich Shih and Jeremy Umansky’s new book Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Chelsea Green Publishing, May 2020) and are reprinted with permission from the publisher. —Food52
Directions
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Combine 1 part koji and 1 part water. Weigh this mixture and salt to 5 percent of the total weight.
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Blend to increase the surface area of the inoculated starch. Transfer the ingredients to a non-reactive container, such as a glass mason jar.
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Hold at ambient temperatures exposed to air. Mix the shio koji once or twice a day for up to 7 days. After 7 days your shio koji is ready. Store it in an airtight container in your fridge.
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