2◇Ingredientskoji●200g●40-60g natural salt●200cc mineral water1.Mix the kojiand salt well2. Add hot water (55-60°C)3. Place in storage container and allow it to mature at room temperature-Put the kojiand salt in a bowl and mix well. Adjust the amount of salt according to the storage period. For long term, use 60g of salt. For short term use 40g of salt.-Mix with chopsticks or a spoon so that the salt does not accumulate at the bottom. The hot water activates the enzymes and helps the sweetness to come out earlier. If you keep the mixture warm, it will be ready in about 12 hours. -Stir about once a day. Let it ripen for 1 week in the summer and 2 weeks in the winter. When it is ready, the core of kojiwill be gone and it will be thick like porridge. You will smell the sweet aroma when you open the lid. After this time, store in the refrigerator for up to 6 months with 60g of salt and up to 3 months with 40g of salt. ※Make sure to first, break up the kojiwith your hands.How to Make Salt Koji

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