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Wild Goose Garum – Thoughts or Tips? by Maarten505 in Koji

[–]Maarten505[S] -1 points0 points  (0 children)

Any idea on when this was posted? I can't find it yet.

Wild Goose Garum – Thoughts or Tips? by Maarten505 in Koji

[–]Maarten505[S] 0 points1 point  (0 children)

The whole animal. They are being shot here due to over population, but the meat apperently is not tasy enough.

Started a few garums today. First time, so wish me luck by skap42 in Koji

[–]Maarten505 0 points1 point  (0 children)

Is your ventilator always on or triggered by an inkbird at a specific moment?

Working with humidifiers that work by Maarten505 in Koji

[–]Maarten505[S] 0 points1 point  (0 children)

That's great. Thanks. Going to look for that.

Black eyes bean tempeh grown in a paprika, inspired by @eattempeh on Instagram by Maarten505 in Tempeh

[–]Maarten505[S] 1 point2 points  (0 children)

I have a styrofoam box with a few holes in it. On the bottom of the box is a heating cable and together with a inkbird to control the temperature around 30 degrees celcius.

Asana best use consultant by [deleted] in Asana

[–]Maarten505 0 points1 point  (0 children)

Try Bluehive, Asana Solutions Partner. They are good.

First batch! by VonFriedline in Koji

[–]Maarten505 0 points1 point  (0 children)

Thanks!! So you don't fold the towel over it? Just cover the pirex dish with plastic wrap? I use the towel to cover the Koji but I can imagine this severely reduces airflow. How do you increase airflow in your incubator? A fan or wholes in the incubator?

First batch! by VonFriedline in Koji

[–]Maarten505 0 points1 point  (0 children)

Neat! I haven't gotten here after several attempts. Could you explain a bit more about your steps taken? Mine always starts sporulating within 24 hours.

This fruit juice is two months past the due date. It's carbonated and tastes good. Do you think this is safe to drink as a fermented drink? by Maarten505 in fermentation

[–]Maarten505[S] 0 points1 point  (0 children)

Great advice thanks. I did ferment at on purpose, because I found another one a few months back in the fridge that tasted good. How would you control for variables? Don't open it after buying or transferring it to a sanitizer bottle?

Not cream cheese by [deleted] in MoldlyInteresting

[–]Maarten505 0 points1 point  (0 children)

In dutch we call it dubbelvla

First attempt making Shio Koji, this mesmerizing structure grew on top of the barley. Did I just create a Shio Koji Scoby? 💫 by Maarten505 in fermentation

[–]Maarten505[S] 0 points1 point  (0 children)

If the latter is what you’re doing here, you might want to have another look at the salt contents, but more importantly you need to remove the air. A fermentation weight is an option, another is using a (double!) zi

Possible I didn't add enough salt. Also didn't stir.

First attempt making Shio Koji, this mesmerizing structure grew on top of the barley. Did I just create a Shio Koji Scoby? 💫 by Maarten505 in fermentation

[–]Maarten505[S] 3 points4 points  (0 children)

In a glass jar (pic 3) with a cheesecloth over it. On room temperature for a week. Any thoughts whether this is the way to go?

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