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Basic Salt-fermented Rice Malt (shio-koji) Recipe

Basic Salt-Fermented Rice Malt (Shio-Koji) Recipe
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Prepare the ingredients before making Basic Salt-Fermented Rice Malt (Shio-Koji) in your home. Then, follow these steps below to serve Basic Salt-Fermented Rice Malt (Shio-Koji) for your family or friends.

Ingredients: Basic Salt-Fermented Rice Malt (Shio-Koji)

  • 200 grams Dried rice malt
  • 350 ml Water
  • 60 grams Salt

How to Make Basic Salt-Fermented Rice Malt (Shio-Koji)

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Basic Salt-Fermented Rice Malt (Shio-Koji) in your home by yourself.

    Step 1
  • To prep the ingredients, break the dried rice malt, boil the water, and completely dissolve the salt in the boiled water.
  • Step 2
  • When the boiled water cools to 60 ℃, add the rice malt, cover with a lid, and keep at room temperature for 2-3 hours.
  • Step 3
  • The rice grains will have absorbed the water somewhat, but should still be dry on the inside. Stir thoroughly once a day, and keep stored at room temperature until it ferments.
  • Step 4
  • After 3 days, it will be very soft, but you should still be able to clearly see the individual rice grains. Let it ferment a bit longer.
  • Step 5
  • 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. It's ready to use. Store in the refrigerator.
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