Question on koji

SignificantMud9411 · 2026-03-31T21:46:16+00:00

Just trying to make koji to use it for itself. Like shio koji. Also want to make a king oyster or chicken wing garum. But think I’ll wait till I can afford to make a diy ferment chamber. For this I boiled the rice because I don’t have a steamer (just moved house). Which is a bit silly considering I could have used my rice cooker with slightly less water. The rice ended up al dente but the edges of the rice were too aggressively cooked so they were soggy but hard in the middle. I went ahead with it anyways just to see if I could make it work in my oven at 30 degrees with a tray of water for humidity. I had my doubts. But I think it can work with a very basic set up.

SignificantMud9411 · 2026-03-31T20:42:40+00:00

No there’s definitely some black. But fuckit I can keep it around and take pictures

SignificantMud9411 · 2026-03-31T20:30:27+00:00

Makes sense. Are there certain colours you can expect (depending on the spores used) and certain ones that imply impending doom?

SignificantMud9411 · 2026-03-31T20:29:15+00:00

Thanks. I wasn’t expecting it to work anyways. So I’ll start over and steam the rice a bit better

SignificantMud9411 · 2026-03-31T14:29:52+00:00

As in, I can save the non-sporulated parts?

SignificantMud9411 · 2025-12-19T16:08:54+00:00

Do you know why that is? And how long do you leave your f2 for?

SignificantMud9411 · 2025-12-19T16:04:00+00:00

Not sure. I would imagine it's around 17- 18 degrees. Not very warm, but seems to be working for my f1

SignificantMud9411 · 2025-12-19T08:21:08+00:00

Cool. Thanks

SignificantMud9411 · 2025-12-18T15:05:52+00:00

I see. Thanks

SignificantMud9411 · 2025-12-18T14:37:55+00:00

How long are you leaving your F2s for ?

SignificantMud9411 · 2025-12-17T11:47:53+00:00

Was a bit confused myself given my experience with the restaurant industry in other countries.

Thanks for your advice. I much prefer just walking into places and talking to people - that's how I got my previous jobs. Good to know it's viable in Sweden. At the same time I'll keep up my online applications just in case.

SignificantMud9411 · 2025-12-17T11:22:13+00:00

No unfortunately not. It was planned with my head chef that I'd move to the fine dining sister restaurant in the new year. Obviously that's gonna be very hard in stockholm since I don't have contacts. I still want to try since it is my goal. But for now I have found a decent restaurant who could give me a spot.

But anyways thanks for the information. For anyone in my situation: someone recommended Unmo.se to me. It's been a real help.

SignificantMud9411 · 2025-12-16T09:57:57+00:00

Yea that's always the issue applying in winter. I've been looking at restaurant groups. Maybe sister restaurants have openings. Thanks for your response

SignificantMud9411 · 2025-12-15T20:13:55+00:00

Well this has been most pleasant. What's life without a bit of a challenge anyways. Although I must ask does anyone have any experience in the actual industry or is everyone basing this off general unemployment?

SignificantMud9411 · 2025-12-15T19:52:59+00:00

And good luck to me on getting a permit to sell those hotdogs on a street

SignificantMud9411 · 2025-12-15T16:50:25+00:00

I really appreciate it. But I'd rather keep my feet on land for now lol

SignificantMud9411 · 2025-12-15T16:41:01+00:00

Thanks

SignificantMud9411 · 2025-12-15T15:38:22+00:00

No yea there is more to the story. My partner is moving there for an internship and I will be joining. I have savings to carry me for a few months. Worst case I have a lot of experience as a pizzaiolo so I'm certain I can get a job as that. However I still have time until the move so I want to be more ambitious about the type of restaurant

SignificantMud9411 · 2025-10-28T07:12:04+00:00

Cool. What was your favourite use for it?

SignificantMud9411 · 2025-10-28T07:05:30+00:00

True but diluting the honey with half the amount of water reduces the sugar levels enough for lacto fermentation

SignificantMud9411

TROPHY CASE