Basic Salt-Fermented Rice Malt (Shio-Koji)

1. 1

   To prep the ingredients, break the dried rice malt, boil the water, and completely dissolve the salt in the boiled water.

2. 2

   When the boiled water cools to 60 C, add the rice malt, cover with a lid, and keep at room temperature for 2-3 hours.

3. 3

   The rice grains will have absorbed the water somewhat, but should still be dry on the inside.

4. 4

   Stir thoroughly once a day, and keep stored at room temperature until it ferments.

5. 5

   After 3 days, it will be very soft, but you should still be able to clearly see the individual rice grains.

6. 6

   Let it ferment a bit longer.

7. 7

   After 6 days, the rice grains should be dissolved, and when you open the lid, you should be able to smell the rice and a subtle fermented scent.

8. 8

   It's ready to use.

9. 9

   Store in the refrigerator.

* Per serving · 4 servings · Values may vary.

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