It is home-made very versatile salty condiment with umami flavour. It is healthier alternative to salt. It's a great ingredient for marinade as Koji's enzyme breaks down protein.
Ingredients
100g Carwari Organic Dried Rice Koji
30g Sea Salt
150ml Warm Water (58 to 60 degrees - no higher than this)
Method 1 (Natural fermentation)
1. Boil to sterilise jar and utensils you use.
2. Dissolve the salt in 150ml warm water. Put the salty water and Carwari Organic Dried Rice Koji in a large bowl and mix well.
3. Transfer the mixture into the sterilised jar and cover with a pice of cloth. Keep at room temperature for 5 to 7 days. (Fermentation period depends on temperature. It takes 3 to 4 days only in summer.) Stir with a clean spoon once a day during fermentation.
4. After the fermentation period, you can see the Koji is softened, smell sweet fermented scent and taste umami flavour.
Method 2 (Using warming device or yogurt maker)
1. Boil to sterilise the device's container/lid and utensils you use.
2. Dissolve the salt in 150ml warm water. Put the salty water and Carwari Organic Dried Rice Koji in a large bowl and mix well.
3. Set the device to 60 degrees for 8 to 9 hours. Recommend to stir every 2-3 hours. Transfer to a sterilised storage container/jar.
5. If you prefer smooth texture, blend it with a stick blender.
*Store "Shio Koji" in a fridge for a week or freeze it.
*If you prefer smooth texture, blend it with a stick blender.