I’m officially a salty scientist experimenting in the kitchen! 😄

Leave it to the yogurt maker for an easy-peasy process!◎

Salt Koji

For fried chicken, marinated grilling of meat and fish, and more.

I’ll be sharing this with some down-to-earth, relatable pictures. Get ready for a laugh or two along the way!

I’m going to make it in the yogurt maker with these proportions:

Even though I’m a beginner, I went for a ‘pretty random’ approach. But it seems like the following ratios are the ideal ones.

Golden Proportions for Dried Koji:

Salt: 1 Koji: 3 Water: 5″

(1) Sterilize containers and mixing utensils.

Use boiling sterilization (for heat-resistant items only), or alcohol disinfection, whichever is more convenient for you.

Because I was following my own recipe and it seemed a bit dry, I occasionally shook the container from side to side to distribute everything evenly.

Transfer it to a storage container, and you’re done. Even beginners can easily make salt koji

Making salt koji was so simple, it actually sparked my interest in making koji.

Easy, delicious, and enjoyable. If you are interested, please try it once.