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
Would I be using the dry grains? Or when it's fermented into the shio paste? Thanks!
https://www.starchefs.com/recipes/pork-ribs