koji

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  1. H

    How to use Rice Koji in this rib wet-brine?

    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
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