Ingredients
1 Avocado
1 tsp Lemon juice
1 tbsp Shio-koji
Method
Sources
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Comprehensive guide to fermentation across cultures
Deep koji technique — amino pastes, shoyu, misos, cured meats
Pickling starter kit — jars, weights, salt, recipe guide, ferment
Koji starter spores for miso, sake, soy sauce, amino paste
Pre-inoculated dried koji rice — make shio koji, amazake, miso
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Comprehensive guide to fermentation across cultures
Deep koji technique — amino pastes, shoyu, misos, cured meats
Pickling starter kit — jars, weights, salt, recipe guide, ferment
Koji starter spores for miso, sake, soy sauce, amino paste
Pre-inoculated dried koji rice — make shio koji, amazake, miso
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Cut the avocado lengthwise until the knife hits the pit. Rotate the knife around the pit and wiggle it left and right to separate the halves. Stick the tip of the knife into the pit and remove it. Remove the skin of the avocado. Place the avocado in a plastic bag and sprinkle with lemon juice. Gently rub the surface of the avocado with shio-koji by hand, seal the bag, and let sit in the fridge for half a day before cutting up.