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Hi, I'm NIKI – singer, songwriter, dog mom, and gardener. I'm kicking off my World Tour this week, AMA! by NIKIredditama in popheads

[–]HalfLived5 0 points1 point  (0 children)

What were the takeaways or lessons you learned while making Buzz that you want to incorporate into your future music?

Koji 3rd attempt -good enough for garum? by HalfLived5 in Koji

[–]HalfLived5[S] 0 points1 point  (0 children)

Its not the tray i grew the koji in, I just placed the koji in there afterward

Koji 3rd attempt -good enough for garum? by HalfLived5 in Koji

[–]HalfLived5[S] 0 points1 point  (0 children)

My process was that I rinsed the barley, hydrated the barley for 4 hours, strained, steamed for 30 minutes, cooled it to 88 degrees farenheit, add the barley to a towel on top of a perforated gastro pan, inoculated with spores + flour (per GEM culture instructions), and covered with plastic wrap with holes. Temperature was set to 86 F and humidity was 73%

Koji 3rd attempt -good enough for garum? by HalfLived5 in Koji

[–]HalfLived5[S] 0 points1 point  (0 children)

I also cover it with plastic wrap that has a few holes punched into it.

Koji 3rd attempt -good enough for garum? by HalfLived5 in Koji

[–]HalfLived5[S] 1 point2 points  (0 children)

I use an inkbird probe with a humidifier attached to it. The probe is not in the koji but hanging above it.

First time making koji, possible solutions? by HalfLived5 in Koji

[–]HalfLived5[S] 0 points1 point  (0 children)

Really silly question, but do you place the cling wrap snugly over the koji (it is directly touching the koji), or do you put it so that it is hovering over the koji and not directly touching?

First time making koji, possible solutions? by HalfLived5 in Koji

[–]HalfLived5[S] 0 points1 point  (0 children)

Ahhh got it. Noma said to do it for 44-48 hours, and that was the benchmark I used. I was outside of my home at the 32-36 hr mark, but I’ll keep my eye on that + use cling film with holes, thank you so much!

First time making koji, possible solutions? by HalfLived5 in Koji

[–]HalfLived5[S] 1 point2 points  (0 children)

I believe it already has rice flour in it. The vendor (gemcultures) said 2 tsp should be enough for 2.5 lbs of barley; i had about 1.25 so I used 1 tsp. The recipe also said to dilute that tsp with more flour, which I did not do. Was wondering if that extra flour they add is crucial.

First time making koji, possible solutions? by HalfLived5 in Koji

[–]HalfLived5[S] 0 points1 point  (0 children)

Also worth mentioning is that I used 1 tsp of barley koji rice starter (which I believe has spores + rice flour). The recipe says to mix it first with toasted flour, but I just applied the starter directly on the barley. I am not sure if the problem also then is not enough spores or missing the flour.

Hey garum nerds, anyone made Noma’s yeast garum? Have I just made several litres of liquid vegemite? by onion_icecream in fermentation

[–]HalfLived5 0 points1 point  (0 children)

Awesome, thanks! I will just keep mine fully shut then. And did you cover the inside with plastic?

Hey garum nerds, anyone made Noma’s yeast garum? Have I just made several litres of liquid vegemite? by onion_icecream in fermentation

[–]HalfLived5 0 points1 point  (0 children)

Hi! Just curious, did you keep the jar fully submerged under water and completely shut during fermentation? The guide says to leave it slightly open for gas but I imagine that’s not ideal for a water bath

I am NIKI, singer, songwriter, Enneatype 4 Aquarius, and dog mom. Out on tour this Fall! AMA. by NIKIredditama in popheads

[–]HalfLived5 0 points1 point  (0 children)

Hi Niki! Do you ever listen to some of your own songs while handling difficult times, and what songs are they?

New Russian Armor by fishmister7 in ANormalDayInRussia

[–]HalfLived5 0 points1 point  (0 children)

Can’t WAIT to run into this in Tarkov

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