Ginger Syrup and Lime Syrup with Kome Kouji (Rice Malt/Rice Koji): Recipe

I made a homemade fermented drink with vegetables that we grew in our garden last year and have been using for gardening.

It is about time to make fermented vegetable juice again this year. Yesterday, I was looking through different recipes and found an interesting recipe for ginger syrup using Kome Kouji (rice malt). So why don’t I try it?

麹酵素液の作り方｜麹の池田屋醸造

「麹」と「ショウガ」がドッキング！手作りならではの非加熱ですので酵素がたっぷり！風邪の季節、冬におすすめの健康ドリンク。ぬるいお湯や水や炭酸、また焼酎で割ってグー。

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Fermented Ginger Syrup with Kome Kouji (Rice Malt)

Ginger has the effect of improving blood circulation and warming the body. With this recipe, because it is fermented with rice malt we can expect more benefits for our health.

The ginger syrup can be added to black tea or chai, or used to make cocktails. Simply adding to soda water makes a refreshing drink.

The ingredients that are shown below are with the quantities I actually made. You can calculate the amount of sugar and Kome Kouji that you need based on the weight of the main ingredients. You need 1.1 times the weight of sugar of the main ingredients and 10% of Kome Koji (rice malt).

Ingredients for Fermented Ginger Syrup

• Ginger (with skin): 300g
• Sugar: 330g (1.1 times the weight of ginger)
• Kome Kouji (Rice Malt): 30g (10% of ginger weight)

How to make Fermented Ginger Syrup

1. Wash ginger well and slice with skin (you don’t need to peel it).
2. Spread the sugar on the bottom of the container, put the ginger, sugar and ginger in this order to make layers of ginger and sugar.
3. Lastly, sprinkle the rice malt on top and then cover with sugar.
4. Leave to ferment it for about a week at room temperature unsealed. Mix well twice a day from the second day.
5. After a week, filter it through a colander and store the syrup (liquid) in the fridge (do not seal completely).

Fermented Lime Syrup with Kome Kouji (Rice Malt)

The website I referred to had a recipe using green mandarin oranges, but green mandarin oranges are not common here, so I used limes.

Limes and other citrus fruits contain hesperidin (a type of vitamin P), which is said to strengthen capillaries, promote blood circulation, have anti-allergic effects such as hay fever and improve skin quality.

Lime syrup mixed with soda water is a perfect drink for hot summer days.

Ingredients for Fermented Lime Syrup

• Limes (with skin): 250g
• Sugar: 275g (1.1 times the weight of limes)
• Kome Kouji (Rice Malt): 25g (10% of the lime weight)

How to make Fermented Lime Syrup

1. Wash the limes well and cut them into four and thin slices with the skin on.
2. Spread the sugar on the bottom of the container, put the limes, sugar and limes in this order to make layers of limes and sugar.
3. Lastly, sprinkle the rice malt on top and then cover with sugar.
4. Leave to ferment it for about a week at room temperature being unsealed. Mix well twice a day from the second day.
5. After a week, filter it through a colander and store the syrup (liquid) in the fridge (do not seal completely).

The third day of Ginger Syrup and Lime Syrup with Kome Kouji (Rice Malt/Rice Koji)

When slicing the ingredients, it is better to cut them into smaller pieces so that they are easier to stir.