1. Prepare the Garlic

Peel all the garlic cloves. For easier blending, you can roughly chop larger cloves.

2. Rehydrate Koji (if using dried)

If your rice koji is dried, place it in a bowl and pour 50ml of the filtered water over it. Let it sit for about 15-20 minutes until softened and rehydrated.

3. Combine Ingredients

In a clean blender or food processor, combine the rehydrated koji (or fresh koji), peeled garlic cloves, sea salt, and the remaining 100ml of filtered water.

4. Blend Until Smooth

Blend the mixture until it forms a relatively smooth paste. It doesn't need to be perfectly smooth; a slightly textured paste is fine.

5. Transfer to Jar

Transfer the garlic shio koji paste into a clean, sterilized glass jar. Don't fill it completely; leave some headspace for fermentation.

6. Ferment

Loosely cover the jar with a lid (or use a breathable cloth with a rubber band to allow airflow while preventing contaminants). Place the jar at room temperature (ideally between 20-30°C / 68-86°F) out of direct sunlight.

7. Stir Daily

Stir the mixture once a day with a clean spoon. This helps prevent mold and ensures even fermentation.

8. Monitor Fermentation

The fermentation process can take anywhere from 7 days to 2 weeks, depending on the temperature. You'll notice it becoming sweeter, more aromatic, and the garlic will soften considerably. The saltiness will also mellow out.

9. Storage

Once fermented to your liking (it should taste complex, savory, and less raw garlic-like), store the garlic shio koji in the refrigerator. It will last for several months.

Results for "fermented"

Recipes

Umami Bomb: Japanese Fermented Garlic Shio Koji

A Taste of the Wild North: Pan-Seared Fermented Lamb with Garlic (Ræst Kjøt)

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