Shio-koji (Salted fermentation starter made by rice & Aspergillus oryzae) - Observation record

2/2/2013

Just started.

• Dried Koji (Fermentation starter made by Rice) 100g
• Salt 26g
• Water 160ml

Put all of them in zip lock, place it in a large cup or soup bowl, close the zip-lock bar the last 2cm then leave it at warm place. Massage the mass once a day. it will be ready by 7 days to 20 days depends on the room temperature. It is ready when the 

3/2/2013

The dried koji aboslved all water and slightly expanded, but still hard. Mixed.
Later added about 20cc more water.

4/2/2012
Starting to change the colour slightly. No specific smell started yet. Mixed.

5/2/2012-12/2/2012
The colour has been getting slightly brownish but no change. No particular smell. Mixed.