Noma's Koji Water
My run through Noma's Koji Water water recipe heavily featured in the new Noma 2.0 book.
Original recipe is from the Noma 2.0 book:
200% Water
100% Koji
2% salt
Blend Water + koji until smooth, add salt.
Ferment 2-3 days
My measurements:
646g Jasmine Rice Koji
1,298g water
2% salt
Batch 1 had some issues with the jar seal, so that got tossed.
Batch 2 (started on November 16th, 2022)
- 800g mixed koji water
- 16g salt
- Pulled on November 18th, 2022 @ 17:15
- Smells funky, maybe a bit cheesy
- Tastes sweet, savory, just salty enough. Really really good, threw into freezer.
- After freezing, I put the frozen mash in a cheese-cloth lined fine meshed strainer and left it outside in my cooler for three days to thaw. It's cold enough outside that my backyard is basically a fridge.
