My Inner Health Club | Recipe: Shio koji paste for fermenting

Recipe: Shio koji paste for fermenting

1 chapter

01:40 min

Digestion

Description

Have you heard of shio koji? It’s a versatile paste, made of steamed rice, koji mold, salt and water, that can be used to ferment, season or marinade other foods. Learn how to make it in this short class with Markus Shimizu, a master of fermentation.

Who Is It For?

Anyone who wishes to ferment their own foods
Those interested in nourishing their gut health
People who want a healthy seasoning or marinade for cooking

What You Will Need

20g sea salt
80ml water
80g koji rice (steamed rice that’s been fermented with koji mold)

1 chapter

01:40 min

Digestion

Description

Who Is It For?

Anyone who wishes to ferment their own foods
Those interested in nourishing their gut health
People who want a healthy seasoning or marinade for cooking

What You Will Need

20g sea salt
80ml water
80g koji rice (steamed rice that’s been fermented with koji mold)

Watch Class

01 Your recipe

01:40 min · Played

Meet Your Expert

Markus Shimizu

Fermentation master

+ –

Markus Shimizu

Born in Japan, Berlin-based Markus Shimizu is a master of fermentation. His lab and store can be found in Wedding, where he uses traditional methods with wooden barrels to create his tasty, health-giving ferments, which he sells in small jars and bottles both in person and online. Having suffered from various allergies, Markus was initially inspired to try making his own ferments through exploring healthy foods and their effects.

Explore More Classes

audio