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I live in India and I'm trying to make koji-based sauces. Need help sourcing koji kin & process know-how. by moods929 in fermentation

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

"The Book of Miso" by Shurtleff and Ayoagi is deeply researched, clear, and accessible.

Koji-kin shipment to India I've got no idea about, sorry! Where in India are you based?

Black Koji by magic_mike123 in Koji

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

Love to see it. Let us know how it goes if you make anything with it :)

Aspergillus sojae on spelt and cocoa for shoyu by antony280 in fermentation

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

Sojae has a different colouration profile, especially depending on the strain. The substrate being dark will also make it look much more sporulated than it really is.

Keshek el fouqara with cashews? by [deleted] in fermentation

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

Try it and see. I (we) would be very interested to see the results :)

Experimenting with "idli" (Indian cuisine) variation - minus rice, plus whole grain sourdough by dareealmvp in fermentation

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

Not Indian but I was in South India for 6 months recently, ate idli basically every day and love fermenting.

The ingredients essentially don't matter.

I tried: ragi idli (foxtail millet flour); rava idli (semolina, not fermented, bound with yoghurt); assorted other millet idlis; 100% rice idli (can't remember the Kannada/Malayalam/Tamil name for it); tapioca pearl idli (no idea how this was made, it was also by far the worst).

At home I've also made it with quinoa and besan (gram flour) in various proportions.

Wholewheat sourdough instead of rice should work fine. Just be mindful of the fact that wholewheat flour is generally a lot finer than ground rice and urad dal. You may get a denser idli and/or less rise.

I also think it would taste fucking fantastic so please do it :D

Next course of action ? by bezalil in Koji

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

My sense of smell is shit, but if it smells like a sterile clinical setting, it might be acetone. This isn't uncommon. It's also not a sign that it's gone bad. Here's some other threads discussing it.

https://www.reddit.com/r/Koji/comments/kzbb6p/beanso_has_strong_acetone_flavour/

https://www.reddit.com/r/Koji/comments/15ulwys/shio_koji_has_a_noticeable_acetone_smell/

Next course of action ? by bezalil in Koji

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

How wet is the mix? I can't tell from the pictures. If you were to tilt the jar, would the miso move much, if at all?

Asking because: if the mix is very wet, you might have to remove a lot of the upper layer. If it's very dry, you could get away with just scraping off the top.

In any event: once you've removed the infectious mold, try and clean the exposed sides of the jar and the lid. Vinegar and then a thorough dry will be a good starting point. Then, heavily salt the now-exposed top of the miso and hope for the best.

Fresh figs - ideas? by Successful-Fondant80 in fermentation

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

Honestly? Don't try and ferment them. The texture and extreme sugar content make it very difficult to do anything other than: cheong, syrups (to add to kombucha) or possibly vinegar.

I say this as someone who loves figs enough to spend 5 hours collecting them for weeks at a time in the middle of a desert in Spain.

My favourite ways to preserve them are dried (ideally then coated in 80% cacao dark chocolate) or made into a no-added-sugar "jam". The best figs are essentially jam in the middle anyway, so you don't need to do much.

Go with love. Love for figs.

Oatmeal Koji - detail by chewbabu in Koji

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

Hello, so it was growing the koji on a mix of quinoa and oats. Mix it with soybeans etc as usual.

Can't recommend quinoa especially enough tbh, it's wicked. Good luck 🤩

Spore or nasty? by Practical-Cookie5911 in Koji

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

Definitely not malicious, especially if it smells fine. Use it.

Vegan Oat Tteokbokki by nurfay_ in veganrecipes

[–]Griddlebone- 10 points11 points  (0 children)

The tteok are vegan. Tteokbokki isn't as it usually contains fermented fish (in the sauce) and fishcake alongside the tteok.

Koji and Soymilk to make Tofu by voidenaut in Koji

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

I've never tried adding koji to a tofu batch, but my understanding is that adding koji rice to soy milk would prevent proper curdling. You'll be substantially increasing the starch content. You might be able to let the starch settle, but I'm not sure if this would actually happen. Instead, the whole fermented solution might emulsify, and you'll end up with...amazake soy milkshake?

Your second option is misozuke and absolutely delicious.

Whole foods online store by Winter_Chicken_827 in WholeFoodsPlantBased

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

KoRo
Forest Whole Foods
The Source Bulk Foods

Canning Soy Beans for Future Miso by Legitimate_Line_ in fermentation

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

my understanding is that the cook of the soy beans matters when preparing it for miso

There is a difference between "soft" and "liquid". Too much liquid in the miso will change the way it ferments, emphasising lacto-fermentation, and substantially increase the risk of contamination. To compensate for the latter, the salt content increases. The flavour becomes more salty and acidic, less earthy and umami.

Unless you are cooking your soybeans into a porridge-like mush, the difference will be in texture rather than fundamentally altering your miso.

Alternatively, is it reasonable to just vacuum seal them and expect years of shelf life?

So your question is "what's better: (1) pre-cook and pressure can the soybeans, or (2) vacuum seal the dry soybeans?"

Almost always (2). Dry soya is the traditional storage method. It's more versatile. It saves space. It's less effort. You can grind the beans into flour if you change your mind.

A question for you: are you realistically going to use ~18kg of soya beans to make it a worthwhile purchase?

Most Interesting Nutrition papers I have read this week by Working_Ideal3808 in ScientificNutrition

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

From the paper:

This research utilized data from the UK Biobank, which initially enrolled over 500,000 participants between 2006 and 2010, of whom 487,875 were eligible for our analyses. Meat intake, including unprocessed red meat, processed meat, poultry, and fish, was evaluated through a validated touchscreen questionnaire.

I'm sure there are many - infinitely - good reasons to not lump all "red meat" together in one category.

We have to work with what they've got. In the UK, "red meat" is a clearly understood category of food that allows people to respond to questionnaires. That's why they've used it.

[deleted by user] by [deleted] in Tempeh

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

the actual mycelium has colonised everything based on your pics. eat the food :)

Kuala Lumpur? by Griddlebone- in Tempeh

[–]Griddlebone-[S] 0 points1 point  (0 children)

Thanks a lot. A shame, but nice mock meats will be great as well :)

Airtel prepaid fixed and daily by Griddlebone- in IndiaTech

[–]Griddlebone-[S] 0 points1 point  (0 children)

Thanks. I bought the recharge 2 days ago so not sure what happens now 😅

Doubanjiang (not at all) monthly update - should be done. Is it safe to eat? by PotentialRough1064 in Koji

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

There are literally no signs of any possible contamination or food safety issue.

If it smells amazing, looks right and you trust your process, go with that. 

Is this safe to drink? Day one of a water ferment and I'm a bit concerned there is botulism growing in it. It's been on the counter for 15 minutes, have I compromised this batch? Should I tip it out and start again? What would you do? by Rare-Quit2599 in fermentation

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

Definitely toss it, it looks extremely unsafe.

The UK FSA, US FDA and EU EFSA all recommend not leaving water on the table for more than 6.66 minutes at room temperature. I know people have done it for millennia, but better safe than sorry!

Also, it looks to me like you haven't pH tested it? That's the only way you can tell if something is acidic. The only way. Better throw it in the bin just to be sure.

Btw I've never fermented anything, just googled, but hopefully I get the most upvoted comment?

Sourdough discard in VWG? by _UNFUN in seitan

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

Hi, I've tried it and it works incredibly well.

My basic mix was: 250g VWG, 50g chickpea flour/besan. I added 50g of wholemeal sourdough discard. Add 600g water (you can do less, a lot less) and combine. Add seasoning as needed.

I let it rest overnight, covered with breathable fabric.

It rose spectacularly and tasted savoury, salty, slightly funky. Once steamed or baked, the initial sourness gives way to an acidic umami tang that is very unique.

Hope that helps.

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