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soy sauce koji
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Rice koji
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Salt koji is a must-have in the refrigerator of Fat Ding. Natural live bacteria, containing nearly 100 kinds of enzymes. It can replace salt, with rich taste but lower saltiness, which can reduce the burden on the kidneys. The most important thing is that the fermentation time is short, and the method is simpler than homemade soy sauce
Another re-shot, with a more detailed explanation of the production process and usage
Salt fermented fermented fermented fermented rice is readily available for sale, and self-fermentation activity is better. Just rice fermented fermented rice fermented rice, salt, and water are mixed and fermented. You can adjust the saltiness by making your own salt koji. If you pay attention to a little bit, you can use salt with rich flavors such as sea salt and rock salt, and ferment it with mineral water to brew a more unique flavor. The fermentation process is super simple. It takes about a week to finish at room temperature in winter, and it is easier to control the fermentation progress in the refrigerator in summer. It is enough for about two weeks. It can be stored for half a year after it is finished. The flavor is best within a month after fermentation. .
#Universal Seasoning【#Homemade Salt Koji】Let's feel the charm of fermented koji#How to Make Shio Koji
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Healthy Homemade Snacks (Chinese Version Only)
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#shiokoji #米麴# Fermented all-purpose seasoning [Homemade Salt Koji] Experience the charm of koji fermentation together How to Make Shio Koji