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Just Mix! [How to Make Homemade Shio-Koji]

Just Mix! [How to Make Homemade Shio-Koji]

It's a waste not to make it yourself!
You can make shio-koji even with the most basic ingredients.
This is a simple recipe.

Ingredients: an easy to make amount

Raw malt
500 g
Natural salt
150 g
Water (not tap water)
500 ml

Steps

1. Put the ingredients into a glass or enamel jar (the salt content is very high, so I don't recommend using a plastic bottle or Tupperware).
2. Close the lid and let sit at room temperature. Give it a shake once a day. After 10 days, it will become a thick malt with a nice fragrance.
3. Store it in the refrigerator. Shio-koji is alive. If you use natural salt, malt, and water, it can be stored for more than 3 months.
4. [Shio-koji dressing] Mix together 2 tablespoons sesame oil (or olive oil), 1-2 teaspoons shio-koji, 1 teaspoon vinegar, and 1/2 grated onion.

Story Behind this Recipe

Right now, shio-koji is quite trendy.
You can get it at the store, but is it really fermented? Is it still alive?
I won't be satisfied unless I make it myself, so that's what I did.