Thanks for the replies @kayb and @jmolinari.
jmolinari, I think you're right here, thanks for the clarification. So this is what I have for the recipes I'm attempting.
1. Hazelnut Miso
original - 1.8kg toasted hazelnut meal, 1.2kg fresh barley koji, 120g salt, 4 percent salt brine
modified - 1.8kg toasted hazelnut meal, 600g dried barley koji, 96g salt, 4 percent salt brine
2. Coffee Shoyu
original - 800g fresh barley koji, 200g leftover coffee grounds, 1kg water, 80g salt
modified - 400g dried barley koji, 200g leftover coffee grounds, 1kg water, 64g salt
3. Roasted Chicken Wing Garum
original - 1.6kg chicken stock, 2kg roasted chicken wings, 450g fresh barley koji, 480g salt
modified - 1.6kg chicken stock, 2kg roasted chicken wings, 225g dried barley koji, 459g salt
Does this sound right? I'll be preparing the ferments tomorrow.
I also have one more question. The Roasted Chicken Wing Garum recipe references the Beef Garum recipe as a template. The Beef Garum recipe states that the garum can be fermented directly in the bowl of a rice cooker, assuming it has a capacity that's close to the total volume of the garum mixture. How important is this? The Roasted Chicken Wing Garum recipe only mentions fermenting in a container, which is to be placed inside the rice cooker. I was actually planning to scale down the recipe by one-third, because a 1 litre jar is the best I can fit inside my 8 quart electric pressure cooker (that has a keep warm setting for rice). The full recipe states to place everything inside a 3 litre vessel; will I be fine doing a full recipe and placing everything in an 8 quart bowl of my pressure cooker instead?
Thanks again!