Ingredients:

• 100g rice koji (about 2/3 cup dried)

• 35g salt (about 2 tablespoons — use sea salt or kosher, non-iodized)

• 120–130ml water (about 1/2 cup)

 Ratio guideline: Koji : Salt : Water ≈ 10 : 3.5 : 12–13 by weight

You’ll Need:

• Clean glass jar with a loose lid or cloth cover

• Spoon for stirring

• Room temperature (60–75°F / 15–24°C) spot to ferment

Instructions:

1. Mix Ingredients

• Combine rice koji and salt in a clean bowl or jar.

• Add water and stir well. The water should just barely cover the koji.

2. Transfer to Jar

• If you mixed it in a bowl, pour it into a clean glass jar.

• Don’t seal tightly—a loose lid or cheesecloth cover lets gases escape.

3. Ferment at Room Temp

• Leave the jar in a cool, dark spot for 7–10 days.

• Stir once daily to keep things even and avoid mold.

After 7–10 days, it should smell sweet and savory, and the rice should be soft.

4. Blend (Optional)

• You can use it as-is (chunky), or blend it into a smooth paste.

• Store in the fridge for up to 6 months.

How to Know It’s Ready:

• The grains are soft and have a slightly sweet, funky aroma.

• The mixture tastes salty, slightly sweet, and deeply savory.