How to make Koji fermented seasoning

What are Koji Seasonings?
Fermented seasonings are condiments that enhance flavor and nutritional value by fermenting food. Here, we explain four typical fermented seasonings: onion koji, garlic koji, ginger koji, and sweet koji.
How to Make Koji Seasonings
1. Preparation of Ingredients:
• Main ingredients (onion, garlic, ginger, etc.)
• Rice koji
• Salt
2. Processing the Ingredients:
• Finely chop or grate the main ingredients.
3. Mixing:
• Mix the chopped ingredients with rice koji and salt thoroughly.
4. Fermentation:
• Put the mixed ingredients in an airtight container and let it ferment at room temperature for several days to a week. Alternatively, ferment it for a few hours using a low-temperature vacuum cooker.
Usage
Onion Koji:
• Usage: Use for marinating meat and fish, salad dressings, and as a base for soups.
Garlic Koji:
• Usage: Use in pasta sauces, marinades, and to flavor soups.
Ginger Koji:
• Usage: Use in stir-fries, simmered dishes, dressings, and sauces.
Sweet Koji:
• Usage: Use as a sweetener for desserts and as a topping for yogurt.
Common Benefits
• Flavor Enhancement: Fermentation brings out the natural sweetness and umami of the ingredients, adding depth to dishes.
• Health Benefits: Fermentation increases nutritional value and improves digestion and absorption.
• Preservation: Fermented foods have high preservability and can be stored for long periods.
These fermented seasonings are easy to make at home and can help expand the variety of your cooking.
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