Homemade Shio Koji

Ingredients
10 oz. dried koji rice
(See below for where to purchase koji rice.)

1 – ¾ cup filtered water, warm to 140° F

5 Tablespoons (75 grams) sea salt

1. Place the koji in a wide-mouth glass jar or a non-plastic bowl.

2. Add in the warm water and salt.

3. Stir well.

4. Over the glass jar or bowl, and allow to ferment at room temperature
   for about 7 – 10 days.
   (During the fermentation process, stir once a day.)

5. The Shio Koji is ready when the mixture thickens up.

If you used a bowl, transfer the contents to a glass jar and store in the fridge.
Due to the fermentation process and high salt concentration, shio koji can be stored in the fridge for 6 months, or longer.

Where to get koji:

Amazake Co

Preserved

Koji House