The Amazing Secret Recipe for Rice Koji

Join the channel and enjoy the benefits.    / @정인숙자연발효밥상   This is "Rice Koji Seasoning," brought to you like a comprehensive gift set of fermentation recipes. I have brought you a guide on making a rice koji base and seasonings, starting from the basics. I hope you will check off any parts you were confused about while watching. (This video is a compilation of the many questions you have asked, so please make sure to check it out!) #SimpleCooking #SimpleRecipe #FermentedFood #Recipe #NaturalFermentationTable #cooking #food #HomeCooking #RiceKoji #Food #KoreanRecipe #KoreanFood #MoldySalt #Mold #SecretsOfTheWorld #Broadcast 📌 Instructions In "3 Types of Rice Koji Seasoning," we will make rice koji rich in digestive enzymes, and then proceed to make rice koji salt and rice koji soy sauce, which can be used in various dishes such as rice yogurt, which is good for bowel movements and physical recovery. 📌Manual “3 types of rice yeast seasoning” involves making rice yeast, which is rich in digestive enzymes, and then making rice yeast salt and rice malt soy sauce, which can be used in various dishes, such as rice yogurt, which is good for bowel movement and physical recovery. 📌 Ingredients Used [Making Rice Malt] ① Non-glutinous rice ② Seed yeast (Hwanggukgyun) ③ Steamer ④ Cotton cloth ⑤ Square basket ⑥ Styrofoam box [Making Rice Malt Salt] ① Raw rice malt ② Sea salt ③ Vegetable broth ④ Kelp [Making Rice Malt Soy Sauce] ① Dried rice malt ② Soy sauce ③ Glass container [Making Rice Malt Yogurt] ① Dried rice malt ② Glutinous rice ③ Water ④ Electric rice cooker 📌 Ingredients [Making rice malt soy sauce] ① Spicy rice ② Seed yeast (Hwanggukgyun) ③ Steamer ④ Cotton cloth ⑤ Square basket ⑥ Styrofoam box [Making rice malt salt] ① Raw rice yeast ② Sea salt ③ Water harvesting ④ Kelp [Making rice malt soy sauce] ① Dried rice yeast ② Soy sauce ③ Glass container [Making rice malt yogurt] ① Dried rice yeast ② Glutinous rice ③ Water ④ Electric rice cooker 📌 How to Make [Making Rice Koji] ① Wash the rice and soak it. ② Wrap the soaked rice in a cheesecloth. ③ Steam the rice in a steamer. ④ Sprinkle the seed koji mold evenly over the cooled cooked rice and wrap it in a cheesecloth. ⑤ Finish at 35-40 degrees Celsius for 48-72 hours. [Making Rice Koji Salt] ① Heat water to 40-45 degrees Celsius, add kelp, and steep. ② Add sea salt to the kelp-infused water and dissolve it thoroughly. ③ Add the rice koji to the dissolved salt water and mix well. ④ Stir daily. ⑤ After 2 weeks of fermentation, remove the kelp, grind it, bottle, and refrigerate. [Making Rice Koji Soy Sauce] ① Mix the soy sauce and koji in a glass container and place the lid on top. ② Stir daily and allow it to ferment. ※ Fermentation takes about 7-10 days in summer / 14 days in winter. It works [Making Rice Malt Yogurt] ① Wash the glutinous rice thoroughly and soak it for 3-4 hours. ② Cook the soaked glutinous rice into soft rice and let it cool. ③ Use part of the water to soak the rice koji. ④ Add the cooled rice, rice koji, and the remaining water, and knead. ⑤ Ferment in a warm rice cooker (between 55-60 degrees) for 7-8 hours. 📌 Resipe [Making Rice Malt] ① Wash the rice and soak it. ② Wrap the soaked rice with a cheesecloth. ③ Steam the rice in a steamer. ④ Sprinkle the yeast seeds evenly over the cooled rice and wrap it with a cotton cloth. ⑤ Completed in 48-72 hours at 35-40 degrees. [Making Rice Malt Salt] ① Heat the water to 40-45 degrees, add kelp, and boil. ② Add sea salt to the kelp water and dissolve well. ③ Add rice yeast to the dissolved salt water and mix well. ④ Stir every day ⑤ After fermentation for 2 weeks, take out the kelp, grind it, bottle it, and store it in the refrigerator. [Making rice malt soy sauce] ① Mix soy sauce and yeast in a glass container and place a lid on it. ② Stir every day and allow to ferment. ※ It takes effect in 7-10 days in summer / 14 days in winter. [Making rice malt yogurt] ① Wash the glutinous rice thoroughly and soak it for 3-4 hours. ② Cook steamed rice with soaked glutinous rice and cool. ③ Soak the rice yeast using some of the water. ④ Add the cooled rice, rice yeast, and remaining water and knead. ⑤ Ferment in an insulated bowl (between 55-60 degrees) for 7-8 hours.