Shio Koji
Preserved cooking illustration

Shio Koji

Shio Koji

Shio Koji

INGREDIENTS

1.5 cups rice koji or barley koji

1/4 cup sea salt

2 cups water

Combine koji of choice and salt. Rub together until aromatic. Transfer to a quart-sized jar. Add water and cover with muslin cloth, secured with a rubber band. Ferment in a warm spot for 7-10 days, stirring daily. Add more water, if needed at any point, to cover the koji completely. During fermentation, the water will become cloudy, slightly thicker and will produce a subtle umami aroma. After fermentation time, cover with a tight lid and transfer to the refrigerator. Store in fridge for up to 6 months or more! Use as is, or puree, to marinade meats & fish, make pickles, flavor your vegetables or use it as a salt substitute.

Please use these recipes and information as guidance for your home fermenting endeavors. This is not medical advice nor should it replace the advice of a health care professional. Fermented foods often have a sour but clean aroma and flavor. Never consume anything that smells or tastes unpleasant. Preserved does not take responsibility for your own success and/or failures in fermentation. We have made our best effort to share up-to-date and safe techniques. However, the risks of cooking and fermenting are inherent. You are responsible for the results of your efforts and the safety of your own food in your particular location and kitchen. Thank you for your interest in preserving a closer connection to your food.