Garlic Koji

A punchy, enzyme-rich paste that boosts flavor while keeping things toddler-friendly (in small doses.)

Garlic koji is made by fermenting rice koji with fresh garlic, salt, and water — resulting in a savory, mellow, umami-packed paste. Thanks to fermentation, the garlic becomes softer in flavor and easier to digest, while the natural enzymes in the koji make it perfect for tenderizing meats or seasoning veggies. For toddlers, it adds subtle depth to food without overpowering their still-developing tastebuds — and in small amounts, it's safe and flavor-building.

Garlic Koji Recipe

Ingredients:

• 100g dried rice koji

• 30g organic garlic (around 7 cloves), finely grated

• 15g sea salt (around 1 heaping tablespoon)

• 30-40ml boiled & cooled water, as needed

• 250g glass jar with lid

📌 Use fresh, peeled garlic — or blanch it quickly if you want to reduce sharpness further.

Instructions:

1. Clean the glass jar properly
   Wash with gentle, unscented soap, and disinfect with boiling water. Turn upside-down and let air dry to avoid contaminants from dish towels.

2. Prepare the garlic
   Finely grate or mash your garlic. You can also roast it slightly or blanch it for 30 seconds to mellow the flavor before fermenting.

3. Mix all ingredients
   Combine rice koji, garlic, salt, and water in a clean glass jar. Mix well to form a chunky, sticky paste.

4. Ferment
   Cover loosely (with a cloth or lid slightly ajar) and let it sit at room temperature (20-28 degrees celsius) out of sunlight for 5–7 days, stirring once a day. The aroma will deepen and sweeten slightly over time.

5. Store
   After fermentation, seal and store in the fridge for up to 2 months.

How to Use Garlic Koji:

• Stir into meat for flavorful mini patties or meatballs

• Mix into soups, porridge, or marinades

• Add a small spoon to veggie purees or stir-fries

• Use in mama meals too — it adds amazing flavor to sauces and dressings

Note for Toddlers:

Garlic is safe for most toddlers around 9–10 months, but start with very small amounts to watch for any sensitivity. This fermented version is much gentler than raw garlic.