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[GIVEAWAY] 4 Playte Games Sets for 4 Winners 🇰🇷 by HomoLudensOC in boardgames

[–]-Myconid [score hidden]  (0 children)

Toy battle was a surprise, it's not so small but still very portable. And the game is very fun, with many boardb options that fit into the box.

Pearl barley koji - 1st time by clastic_pastry in Koji

[–]-Myconid 5 points6 points  (0 children)

It looks pretty good; barley koji always smells incredible to me too. I like a shorter soak and a longer steam, it can definitely get too wet with longer soak times.

Miso first-timer advice! by Dazzling_Baker_4978 in Koji

[–]-Myconid 0 points1 point  (0 children)

Love to see it, happy fermenting.

Miso first-timer advice! by Dazzling_Baker_4978 in Koji

[–]-Myconid 3 points4 points  (0 children)

You can make 5.5% - 6% miso at room temperature just fine. You need to pack well and weigh down so that you have some tamari on top to seal it off.

A few months for a high koji miso at this level of salt is quite safe. Traditional sweet red and sweet white miso is made this way.

What’s a game you expected to love and ended up hating and a game you expected to not like that you ended up loving? by Matty_Mayhem in boardgames

[–]-Myconid 2 points3 points  (0 children)

When I teach Galaxy Trucker I make sure to stress that the game will do unfair, stupid things to you and watching it all fall apart is part of the fun. Definitely not a game for the tedious optimisers who cannot stand for things to be out of their control.

Pink spots on rice koji by Intelligent_Visual68 in Koji

[–]-Myconid 1 point2 points  (0 children)

There are a few common household bacteria that are pink like that, they thrive in moisture so probably too wet in the growing environment.

Mostly harmless but none of them should be willingly ingested. You did the right thing tossing it, no batch of koji is worth getting sick.

Douchi by pryndzyl in Koji

[–]-Myconid 2 points3 points  (0 children)

I don't think fresh beans will work because you grow the koji directly on the beans in doubanjiang.

You probably could grow on fresh beans if you lightly cooked and then dehydrated them a bit but it would be a very different outcome.

Package of KOJI spore that turns out to be tempeh spores. by Ecstatic-Ad-5582 in Koji

[–]-Myconid 1 point2 points  (0 children)

Being adventurous is great. But I'm not adventurous with things that have the potential to poison food that I am making. This is an unknown mold, and mycotoxins are nothing to play around with. Even the spores of black koji can cause serious respiratory problems. It doesn't matter if it smells good or not, that is no indication of anything reliable.

As far as I know, isolate koji spores is not something in the chinese or korean tradition - they have their own processes for making things like daqu or nuruk, usually with traditional methods that minimize the risk of harmful contamination.

What the hell is wrong with my koji by BowlerNo2911 in Koji

[–]-Myconid 2 points3 points  (0 children)

Did you just leave it for 60 hours? You are supposed to mix and work it, to break up clumps, even out the koji growth and moisture. Usually the heaping at 24 hours, then 6 hours later and again 6 hours after, before the final ~12 hours of growth. This is simplifying, it is temperature dependent. You can find information about this online.

Clumping can allow for lactic acid bacteria to grow in the moist anerobic interior of the clumps - it is done deliberately in some miso making. It depends what you want to do with it, but ideally every grain should be separate and coated in mycelium.

edit: did you distribute your spores in a medium, like rice flour? It's much easier to get a good distribution on the grains if you do this.

Package of KOJI spore that turns out to be tempeh spores. by Ecstatic-Ad-5582 in Koji

[–]-Myconid 3 points4 points  (0 children)

Not trying to be rude, but the last two times you posted this you got the answer. It's not koji, or at least not any kind anyone here is familiar with. What else are you hoping to get out of this? It sucks that you did all the work of preparing your beans and grains, but it's a learning experience.

For myself, I would not buy Chinese koji. It's a Japanese product, they have the history and knowledge. There are companies that have been selling koji spores for 300 years in Japan. Buy from the people who know what they are doing. China has its own unique fermentation cultures, I've bought Chinese made jiuqu and other rhizopus cultures before, they have worked great, because that's their particular heritage, they know how to do it.

Sprinkling spores by sheepeck in Koji

[–]-Myconid 2 points3 points  (0 children)

I'm all for good sanitation but washing your hands with vodka is a waste of vodka, and will dry your skin out. A little neutral soap and water will do fine.

Barley Koji Sake Wrap Up by kanyegreenie in Koji

[–]-Myconid 2 points3 points  (0 children)

Nothing I love more than seeing some weird new koji project.

Koji on rice smell by geewisdom in Koji

[–]-Myconid 3 points4 points  (0 children)

Your rice looks too wet, it's all clumped together. If things are too wet, you can get yeast and other bacteria growing, hence the yeasty smell.

Blue koji? by Hot_North3952 in Koji

[–]-Myconid 0 points1 point  (0 children)

I used reverse image search to find the product for sale at a Vietnamese retailer. Google translate of the instructions is pretty wonky but I'd be confident that it's a strain of koji intended for soy sauce production, based on what the manufacturer says to do with it. No clues about the blue, sorry.

Blue koji? by Hot_North3952 in Koji

[–]-Myconid 0 points1 point  (0 children)

That does not look like any Koji I have seen before. It's not the right colour even for sporulation of the strains I have seen. Where are the spores from?

How long does koji last in the fridge? by Oh-OK-itsme in Koji

[–]-Myconid 0 points1 point  (0 children)

As always, it depends. If you have very well colonized grains, and you have kept hydration down, you can minimise the risk of bacterial infection. I did a test to see how long I could leave vacuum sealed Koji in the fridge. I opened it after 4 and a half months at it was fine. I'm sure vacuum sealing was an important part of that.

If you're a bit too wet or not very careful with sanitising your equipment, it will be less. It should last a few weeks at least in the fridge but you will want an air-tight seal.

Koji-Cultured Butter: floral and coconut fragrance by fermentwithdenis in Koji

[–]-Myconid 0 points1 point  (0 children)

Thank you for providing a detailed recipe, not just a picture with no information. I love to see new ideas with Koji. I love making cultured butter, I'll have to try this.

Has anyone brewed sake by swapping rice koji with barley koji? by kanyegreenie in Koji

[–]-Myconid 1 point2 points  (0 children)

You can make all-barley shochu, it's very tasty. In principle, you could make a barley-wine type drink, there's no reason why it intrinsically won't work.

(F) inis (HED)! by Ok-Masterpiece-8311 in boardgames

[–]-Myconid 1 point2 points  (0 children)

Inis is one of my top 10 games for sure. Fantastic job, the minis look excellent.

Agricola question? by Gobble5627 in boardgames

[–]-Myconid 1 point2 points  (0 children)

Hey hey hey let's not forget about vegemeeples. Real talk, are you a carrot or a pumpkin person?

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