Koji
Keeping koji
After the koji is done, keep for:
- immediate use
- immediate refrigeration for use within the next 10 days
- immediate freezing for use within 1-2 months
- immediate drying (max. 40C) for longer-term storage of up to 1 year
Barley koji
Rice koji
Spores from Fermentationculture.eu: https://www.fermentationculture.eu/shop/light-rice-koji/
Miso
Soybean miso with rice koji from Max - 2024
Got 100 g of rice koji gifted from Max in July 2023. Kept in plastic bag at room temperature for 1 year before use, so not sure if still active.
Tips about use (from Miso, Tempeh, Natto (Shockey): Dehydrated koji can be stored in dark, dry spot for 6 months in the fridge or up to 1 year in the freezer. The longer you keep it, the less potent it will become. When ready to use, grind it up in a food processor with a lid on. Let the fine particles settle for about an hour before opening the lid (and wear a dust mask).
Tips from Fermentationculture.eu: 500 g dried koji rice, grind in mixer to powder. Add 200g water and mix to reconstitute = 700g fresh koji.
⇒ 500 g dried koji rice + 200 g water, i.e. 100 g dried koji rice + 40 g water. Total weight of reconstituted koji: 140 g. Probably less active (because old), so let’s say it’s like 100 g fresh koji.
Recipe
[Medium miso (1:1 koji and soybean)](projects/fermentation/Koji%20recipes.md#Medium%20miso%20(1%201%20koji%20and%20soybean) recipe for 100 g koji: Same amount of dry legumes and fresh koji, 12% salt of total weight. 100 g fresh (or reconsituted) koji, 100 g dry legumes, 24 g salt. + 1 tsp unpasteurized miso.
Process
See Miso, Tempeh, Natto (Shockey) Barley Miso, p265. Made in October 2024.
- Blend dried koji in blender to powder, add 40 g water to make reconstitute. Otherwise follow recipe. Start of incubation: 2024-10-07
Barley miso with self-made barley koji 2024
Barley koji made in October 2024
Recipes with the barley koji: Soy bean miso Chickpea miso (1:1, 10% salt) - Oct 2024 Hishio with brown lentils and carrots Hishio with soy beans and carrots
