Ginger Koji

Ginger koji, pictured on the second day into fermentation.

A gentle, enzyme-rich paste that boosts flavor and digestion — perfect for little tummies.

Ginger koji is a fermented seasoning made with rice koji, fresh ginger, and a touch of salt. It’s naturally sweet, lightly spicy, and packed with enzymes that help break down food and support digestion. The ginger flavor is mellowed through fermentation, making it much more toddler- and baby-friendly than raw or cooked ginger.

It’s my go-to when Kenzo has a cold or when I want to gently season meat (so good in meatballs), rice, or soups without soy or strong sauces. This is a milder version that uses much less salt than traditional recipes, so a reminder that this batch would only safely store in the fridge for up to 2 months.

Ginger Koji Recipe

Ingredients:

• 100g dried rice koji

• 40g fresh organic ginger

• 15g sea salt (around 1 heaping tablespoon)

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

• 250g glass jar with lid

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. Break up the rice koji
   Gently crumble the koji with clean hands or pulse it once in a food processor if very clumpy.

3. Grate or blend the ginger
   Either grate the ginger or blend the ginger with the water.

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.

5. Store
   After fermentation, seal and store in the fridge. It will continue to develop flavor and last up to 2 months.

How to Use Ginger Koji:

• Stir into minced meat for ginger chicken patties

• Add to steamed fish or rice porridge

• Mix with honey for a warm ginger tea base (for mama!)

• Use as a natural seasoning for soups or veggie stir-fries

Note for Toddlers:

This version uses low salt and mild ginger, making it suitable from around 9–10 months in small amounts. Always start slow if your baby hasn’t had ginger before.

Ingredients:

In Hong Kong, I purchase organic ginger, naturally brewed Japanese soy sauce, and dried rice koji from CitySuper.