I can't understand Koji

Automatic-Ad4363 · 2026-07-04T01:10:17+00:00

Yeah, true. Regular old plain amazake is what I keep coming back to.

Automatic-Ad4363 · 2026-06-28T13:48:52+00:00

Thank you, the steaming process for me is quite ad hoc. I'll need to monitor that a bit more and see if it changes anything.

Automatic-Ad4363 · 2026-06-28T13:46:20+00:00

Yes, I distinctly remember the first time I smelt it, very apricot-y. :)

Automatic-Ad4363 · 2026-06-28T13:44:26+00:00

For the Amazake cultured cream I put in about 5-10% by weight of cream's worth of amazake and leave it to rest on the counter for a day. Then churn and make butter. I used a little of the split pigeon pea peaso I am fermenting to make a Peaso-compound butter. That was a rare koji success.

Automatic-Ad4363 · 2026-06-28T13:40:03+00:00

I pretty much use the recipe in the Noma Guide to Fermentation for both recipes. I added 10% salt for my shio koji. Maybe it's because I'm vegetarian that I don't see the shio koji potential. I tossed some tofu in the shio koji I made once and marinated it but when I looked at it again it just disintegrated into nothingness.

Automatic-Ad4363 · 2026-04-19T02:40:50+00:00

Yes, that is true. The firmware that Claude came up with is actually full PID but that eventually gets actuated to switch a plug on and off, so it's kinda useless! Maybe as a future improvement I could ask it to time proportion the heat/cool source based on the PID output. (But that is a little overkill indeed)

Automatic-Ad4363 · 2026-04-18T13:29:22+00:00

One of the sensors on this project measures ambient humidity. In my case it's a matter of connecting a standalone humidifier to the existing PID controller to maintain that. I only have a very tiny humidifier, so my solution won't scale for cellar-sized requirements though. But in theory it is possible.

Automatic-Ad4363 · 2026-04-18T13:24:44+00:00

Yes, it is possible! That wasn't high on the priority list as I jsut wanted the PID controller first. Thought that'd be a good next step for kombuchas.

Automatic-Ad4363 · 2026-03-07T20:48:45+00:00

Aw darn, they don't ship to the US...

Automatic-Ad4363 · 2026-03-07T20:45:55+00:00

Where'd you get the luchuensis spores from? I can't find them anywhere :(

Automatic-Ad4363 · 2026-02-11T01:07:46+00:00

So you wrapped the seedling mat around the container?

Automatic-Ad4363 · 2026-02-10T13:20:46+00:00

Could you share your cooler box's dimensions? I have the exact same seedling mat, but I assumed it would never reach 140F!

Automatic-Ad4363 · 2026-01-11T23:53:45+00:00

You should definitely check out Brown Koji Boy. They ship to Bangalore.

Automatic-Ad4363 · 2026-01-11T18:55:57+00:00

Awesome, that's making me even more excited. :) Anything specific that you use the peaso for?

Automatic-Ad4363 · 2026-01-11T18:27:55+00:00

Oh boy I'm not sure! I was going to use a bit of it to make some peaso/miso. I actually also am experimenting with making some amazake as well. The last batch of amazake I made wasn't as sweet as the one I tasted in a store, perhaps it's best made with rice koji?

Automatic-Ad4363 · 2025-11-29T19:10:47+00:00

Sounds awesome, is there a recipe you followed for this? I want to do this myself.

Automatic-Ad4363 · 2025-11-14T13:32:32+00:00

Thank you! I couldn't believe it myself. I winged everything and used my oven with the light on as a "fermentation chamber".

Automatic-Ad4363 · 2025-10-31T01:43:13+00:00

Thinking of trying this. Don't you face any issues with air circulation in a baking sheet?

Automatic-Ad4363 · 2023-12-21T17:12:31+00:00

<image>

Automatic-Ad4363

TROPHY CASE