Fermentallthethings

Shio Koji

Shio Koji in short means “ Salt Koji.” You take koji, salt, and water and let it sit for around 10 days. What I find most interesting about the Shio Koji process is that salt actually kills the Aspergillus oryzae. Lucky for us, it’s enzymes remain and when you throw into the mix the carbohydrates and sugars that exist in grains and by creating the right fermentation environment you are able to grow some solid bacteria. What does this mean for us? We have this amazingly tasty, umami, bacterial goodness that we can use to create other fermentations or secondary fermentations.

Here’s a list of some of our favorite uses for Shio Koji:

  • Shio Koji cured meat

  • Shio koji in handmade pasta (a lovely trick we learned from Ourcookquest)

  • Sauces & Marinades

  • An alternative for soy sauce

  • Alternative ways to make pickles

Here’s our recipe for Shio Koji :

2 cups koji

2 cups water

1/8 cup salt

Mix together well and move to a jar with a finger tight lid. Let it sit in a cool and dark place for 10-12 days. Every day you’ll want to stir or shake the mixture. When it’s complete you can opt to blend the mixture or leave it in it’s original state and then move it to the fridge. Shio Koji can be used for 6 month from the date of making — so make sure you date it.

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Miso. Tempeh. Natto. And other Tasty Ferments! Out on Pre-order

We’re pretty excited about this gem coming out in 2019! This is the third book by our good friends Kirsten & Christopher Shockey and we’re super excited that you find some of our Miso recipes in this gem! Get those orders in!

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Berkshire Fermentation Festival Presenter Videos

What a lovely weekend at the Berkshire Fermentation Festival! This was our third year back teaching and we’re happy to announce that the videos from all the presenters are now up online for you to enjoy!

Catch our Miso Workshop along with presenters Sandor Katz, Adam Elabd, Amanda Feifer, Anne Yonetani, and Alana Chernila!!

CHECK IT OUT HERE!

Hoshigaki

Hoshigaki are a Japanese delicacy made by gently massaging persimmons while they air dry.
The persimmons used to make Hoshigaki are astringent varieties such as Hachiya. Ideally, choose fruit that still has part of the stem. We've used a couple different varieties of persimmons with nice success.

1) The first step is to cut the top off, while carefully leaving the stem that you will tie string to and they will hang from. And then use a knife of peeler to trim away the skins of the persimmon. Then attach the string and find a good place for your Hosigaki to hang. Broom handles work great for this, we've also used knitting needles, drumsticks and hangers to hang the Hoshigaki from.


2) The first week you just let the Hoshigaki hang and dry till they start to create a thin skin.  After a week has passed you begin to gently massage each persimmon every other day. Be careful not to break the skin.

3) As you keep massaging every other day the fructose in the fruit will begin to come to the surface. The "bloom" begins to appear...it looks like powdered sugar on your persimmons. Keep massaging until the persimmons are more like a dried fruit, changing into a darker color with the bloom, and then enjoy!

Hoshigaki

Hoshigaki