Miso, Tempeh, Natto & Other Tasty Ferments by Kirsten K. Shockey

Author:Kirsten K. Shockey
Language: eng
Format: epub
Tags: fermentation;Books on fermentation;Best cookbooks' Fermentation cookbooks;fermented beans;fermented legumes;Books on fermenting;fermented grains;probiotic;probiotics;soybeans;koji;condiments;Healthy recipes;healthy eating
Publisher: Storey Publishing, LLC
Published: 2019-05-15T13:43:23+00:00

A final note: the fresher the koji, the better it is for sugars. If you are making amazake or sake, you may want to use your koji as soon as possible. As it ages, it becomes better for producing amino ferments. When we have a batch of old koji, we “save” it by making shio koji, which we find we can never have too much of.

Storage

To store your koji in the refrigerator, place in a sealable food storage container. While some argue that koji should never be frozen, many others do so successfully. Freezing fresh koji is probably the simplest way to extend its shelf life. The enzymes stay intact in the freezer, and frozen koji is just as potent as fresh koji. Thaw it in the fridge and then bring to room temperature before using.

If you wish to dry your koji for longer-term storage, spread it out on dehydrator trays. Set in a dehydrator at 85°F/30°C for about 7 hours, or until thoroughly dried. If kept cool and dry, dried koji will keep at room temperature for about 6 months in the refrigerator or freezer for up to a year. The longer you keep it, the less potent it will become.

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