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I'm wanting to make this for my family and it calls for "70 grams koji" for 3L of water. You're wet brining the ribs with it overnight. Would I be using the dry grains? Or when it's fermented into the shio paste? Thanks! https://www.starchefs.com/recipes/pork-ribs

Hi there. So I've been going down the rabbit hole of creating my own rubs/seasonings, and wanted to try different peppers/chiles. Using say gochugaru and szechuan peppercorns in a cajun-like rub for some sort of hybrid seasoning for example. I personally haven't tried most of these, but have any...