Shio-Koji! (Salt-fermented Rice Malt)

• 200 grams Dehydrated koji sheets (1 bag with koji spores)
• 60 grams Coarse salt
• 1 enough to cover Water

1. Crumble the dehydrated koji sheets into a plastic container with a lid.
2. Mix in the coarse salt.
3. Add enough water to cover the koji, and mix well.
4. The dehydrated koji absorbs a lot of water, so check on it after a few hours.
5. If it has swelled and absorbed all the moisture, add a little more water.
6. Cover with the container lid, and leave out at room temperature for 5 to 7 days.
7. Mix it up well with a spoon at least once a day.
8. When the koji grains have broken down, become creamy, and smells like fermented koji with a nice light brown color, it means the shio-koji has matured.
9. Transfer the container to the refrigerator.
10. I made chicken ham with shio-koji.
11. It comes out tender and moist.
12. You can use this for all kinds of dishes.

koji sheets, salt, enough

Taken from cookpad.com/us/recipes/171137-shio-koji-salt-fermented-rice-malt (may not work)