安妮塔手作日記

In order to make wheat miso, I am making wheat koji first.

想試做小麥味噌，前置作業先來發小麥麴。

INGREDIENTS*

• Whole Hard Wheat 小麥 500g

• Mugi Koji Starter 麥麴菌 1g

*  The ratio of wheat and mugi koji starter is 〔1000 : 1〕 or 〔1000 : 2〕。

DIRECTIONS

Soak wheat for 2~3 hours.

麥粒浸泡2~3小時。

Steam wheat 1 hour until it's cooked. Set it aside to cool to 35C.

將麥蒸熟。攤涼至35C。

Measure 1g of mugi koji starter.

量好1克的麥味噌麴菌。

Spread the mugi koji starter evenly on cooked wheat, mix well.

撒上麴菌，攪拌均勻。

Place the inoculated wheat in koji tray evenly.

將接種好的麥粒平舖在發酵木盒中。

Place koji tray in the oven with the light on and the door cracked open by a kitchen towel (the temperature is 31.5c when the light is on). I also cover the koji tray with a damp cheesecloth for maintaining the moisture inside of the oven.  

將發酵盒整個至於開燈烤箱中發酵。我的開燈烤箱溫度約為31.5C (88.7F)。上蓋層微濕布以維持發酵環境的濕度。

The wheat has been incubating for 2 days at 28C. It's covered by light yellowish green furry mold.

發酵了兩天（約48小時），麥粒已經長滿淡黃綠色的麴菌。

Place the try beside heat vent overnight to dry up the wheat. Double check the dryness of mugi koji. Make sure no trace of moisture in order to prevent bad mold growing. Place dried mugi koji in a plastic bag and store it in cool and dry place without direct sunlight. Use it within six months.

停止發麴，讓麥粒乾燥一天，收入袋中保存，盡快用完。