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

1. 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. 2

   Close the lid and let sit at room temperature.

3. 3

   Give it a shake once a day.

4. 4

   After 10 days, it will become a thick malt with a nice fragrance.

5. 5

   Store it in the refrigerator.

6. 6

   Shio-koji is alive.

7. 7

   If you use natural salt, malt, and water, it can be stored for more than 3 months.

8. 8

   [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.

No additional tips available.