Learn how to easily make shio koji at home! This lacto-fermented koji marinade will become your favourite ingredient and replace soy sauce in your fridge.
In the clean jar, break the koji into small pieces.
Add the water and salt and mix well with the clean spoon.
Close the jar.
Let it ferment at room temperature for 7 to 14 days.
Every day, mix thoroughly the ingredients with the spoon. The koji will thicken and develop a sweet, fermented smell. Once the desired taste and texture are achieved, store in the fridge.
Notes
Shio koji can be stored in the fridge for at least 6 months.
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