Oats Shio Koji

Name: Oats Shio Koji
Yield: 200 ml
Ingredients: 400 g Water; 300 g Barley Koji; 100 g Breakfast Oats; 40 g Salt

Yield

Yield: 200 ml

Prep ingredients

400 g Water
300 g Barley Koji
100 g Breakfast Oats
40 g Salt

Instructions

Blend 300g barley koji, 100g breakfast oats, 400g water and 40g salt on low for 10-20 seconds. Cover with cloth and let it ferment for 7-10 days. Stir daily and smell to ensure no bad bacteria.

Peche Barchive

Copenhagen, Denmark

This prep is used in

Specs (2)

Kilmarnock
Johnnie Walker Black Label, Frederiksdal Cherry Wine, Nordic EtOh Amaro, Absinthe, Oats Shio Koji
Todriggs
Johnnie Walker Black Label, Raspberry Maple Syrup, Nordic EtOh Amaro, Oats Shio Koji

Download Pêche

Built for bartenders who take their craft seriously