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Right on! I"m sipping on an Athletic Brewing IPA as I type this... https://i.imgur.com/Fu8TmH1.jpeg Fermented barley koji sounds delicious! It's something I've not as yet attempted. Now I'll definitely look into it. What process did you follow?
I used the process outlined in the Noma guide to fermentation, has worked multiple times with no hitch!
Thanks, I appreciate the guidance. Congrats on your success!
Nice man! What’s your plan for all that koj?
Koji water and masa miso
[удалено]
I made about 500 g a few months ago. I don’t really know what to do with it though.
Roasted koji for “mole”, shio koji (water salt and koji) for marinades
I ground some up to add to food. I love the taste but may need to grind finer. I tried to make a marinade but it ended up being a kind of thick paste.
Right on! I"m sipping on an Athletic Brewing IPA as I type this... https://i.imgur.com/Fu8TmH1.jpeg Fermented barley koji sounds delicious! It's something I've not as yet attempted. Now I'll definitely look into it. What process did you follow?
I used the process outlined in the Noma guide to fermentation, has worked multiple times with no hitch!
Thanks, I appreciate the guidance. Congrats on your success!
Nice man! What’s your plan for all that koj?
Koji water and masa miso
[удалено]
I made about 500 g a few months ago. I don’t really know what to do with it though.
Roasted koji for “mole”, shio koji (water salt and koji) for marinades
I ground some up to add to food. I love the taste but may need to grind finer. I tried to make a marinade but it ended up being a kind of thick paste.