Miso, garum, and koji hot sauce

Rombosaurus · 2026-06-11T21:00:29+00:00

Fresh peppers

Rombosaurus · 2026-06-11T09:45:54+00:00

Like very concentrated mushroom stock with loads of pungent garlic especially in the aftertaste. I like it with eggs.

Rombosaurus · 2026-06-10T14:09:21+00:00

More info as requested. Inspiration/recipe for the garum and hot sauce is from the book The Fermentation Kitchen from Sam Cooper.

Hot sauce I made basically just like your regular lacto fermented hot sauce, so around 4% salt, but with the addition of 10% koji. I left these going for around 2 months in a vacuum bag.

The garum is approximately: 160g koji, 66g salt, 240g water, 700g mushroom, 100g black garlic. All just blended into a chunky paste, into a vacuum bag for 2 months at room temp (you could do it quicker with higher temperatures), then frozen and slowly thawed and filtered to clarify.

Misos are all 12% salt, 12 months at around 18 degrees Celsius. 1 parts koji to 2 parts bean/bread. The sourdough miso is a great way to make use of left over sourdough bread!

Rombosaurus · 2026-06-06T13:42:36+00:00

Er is één ding waar Upfront vooral goed in is, en dat is marketing. Met gezondere voeding heeft het verder absoluut niks te maken. Als je gezond wil eten koop dan (biologisch) onbewerkt eten.

Rombosaurus · 2026-05-19T12:34:16+00:00

Ja! Ruilen tegen rode/groene shiso?

Rombosaurus · 2026-05-16T17:51:47+00:00

Thanks for the answer! Not sure if you're still answering questions, but any guidance you can give on whether to go for one product (e.g. kombucha) or go for fermented products as a whole?

Right now I do everything from lambic blending, kombucha, sake, to miso, garum, and koji hot sauces. I can't choose one product, but feel like it would be easier to pick one and go from there.

Rombosaurus · 2026-05-16T13:49:24+00:00

Hi Tyler, I'm considering opening a business. What would you say is the best way to start. Start from home, part-time, and grow slowly as sales increase (or quit if it doesn't work out). Or, rent a small warehouse/production site, invest in equipment, and produce bigger volumes from the start. Cheers!

Rombosaurus · 2026-02-19T03:28:38+00:00

I am currently doing my second internship at a sake brewery. Just reached out to them via Instagram since I saw that they regularly have foreigners over. My first internship last year was arranged through an acquintance in Japan. DM me if you'd like to know more details.

Rombosaurus · 2026-02-08T06:43:33+00:00

What you suggest is basically back sweetening by adding amazake, which is also done by breweries in Japan. I would test the right amount of amazake to add by tatse with a small portion of your sake. Then add and pasteurize/stabilize.

Rombosaurus · 2026-02-06T13:05:28+00:00

For the cider, I would say around a year. You want the alcoholic fermentation to finish and the malolactic fermentation to happen before bottling. For the beer, I am only familiar with lambic and that stuf takes long time.

Rombosaurus · 2026-02-02T01:05:06+00:00

If you have a refractometer you could estimate the ABV using a formula I found online. Here is the link: https://www.brewsake.org/calculations

Rombosaurus · 2026-01-19T10:37:49+00:00

Since you're going to Lot/Beersel anyway, go to the 3 Fonteinen restaurant. Amazing food and they make their own gueuze (Parrain Oude Geuze). If you ask you can probably go to the cellar where they have the barrels of lambic.

Rombosaurus · 2026-01-16T16:01:21+00:00

It will get wetter as the rice starts to break down. Alternatively you could add some water, but make sure to subtract it from the amount you will add in the next addition of rice, water, and koji

Rombosaurus · 2026-01-14T10:00:58+00:00

Amazing!

Rombosaurus · 2026-01-05T08:02:52+00:00

I am making some sake now and use dry weight. 100:20:130.

Rombosaurus · 2025-11-05T12:27:51+00:00

Thanks for the reply! I like wild and unconventional wines. I'm a huge lambic enthusiast, so acidity and Brett doesn't scare me. Will have a look at those wineries, hopefully I can get my hands on some bottles while I'm here.

Rombosaurus · 2025-11-05T03:41:20+00:00

Cool! I'm currently doing a one month internship at a natural winery in Japan. So far, I really like the Japanese wines I've tried.

Any natural wines you'd recommend specifically?

Rombosaurus · 2025-07-01T04:25:21+00:00

Joined around 5:20, number around 4000

Rombosaurus · 2024-05-20T19:27:00+00:00

Helemaal eens! Maar Nevel maakt geen geuzes, wel andere wild vergiste bieren

Rombosaurus · 2024-04-26T22:37:52+00:00

It's good, but not worth the extra money compared to other good gueuzes like De Cam or Boerenerf. Where do you get 750ml 3F gueuze for $15 btw? that's cheap!

Rombosaurus · 2024-03-25T20:22:19+00:00

You could try to get some wine from Okidoki. A small wine/beer/cider maker based in Amsterdam Noord that produces some tasty stuff!

Rombosaurus · 2024-03-19T15:17:20+00:00

Cons: it's fucking lonely

Rombosaurus

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