spoiledbroth
Senior Member
- Joined
- May 17, 2015
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worth seeking out rice koji to make? seems interesting as hell and I kinda want to get into pickling. please halp
Anyone experimenting with Koji? Adding it to my game this year
If anyone is on the east coast around the Philadelphia/New York area I could send some out to you. I make 5KG batches every week at my restaurant, the Cold Mountain stuff is great but it’s just not the same as fresh homemade koji still in cakes.
Cheers.
Oh man that is a loaded question! Let me do a little write up, that’s condensed enough for a post. It’s quite the rabbit hole though just be prepared to get way to into it.What's your process for making it if you don't mind sharing? I'm interested in seeing if I'm able to make some at home
Thanks!
Just break up some of the clumps and add water. The end result (after fermentation) should resemble watery, overcooked oatmeal.Wonder if I can solicit a little advice…
I followed this serious eats recipe, 300g cold mountain, 400g water, 75g salt
Set it up this morning, the rice absorbed all the water. It’s damp, not soupy. Like firm oatmeal. Is that correct or should I add some more water?
@Ochazuke thought I’d pester you yet again. Thanks all!View attachment 137778
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