material
・Onion 300g
・Tomato 100g
・Rice malt 200g
・Sun-dried salt 60g
⭐︎Lightly cover the lid to let air in
⭐︎Leave in direct sunlight at room temperature for a week, stirring once a day with a clean spoon.
⭐︎In the summer, the temperature is high and fermentation progresses easily, and in the winter, the koji is ready when you can crush it with your fingers in 10 days.
⭐︎It will last for 3 months if stored in the refrigerator.
The more it ages, the more mellow the salt koji becomes.
⚪︎Recommended sun-dried salt⚪︎
Khanh Hoa salt [stone ground] 150g x 2 bags amzn.asia/d/2owTNka
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