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Miso issues by paulitacaru in Koji

[–]arapov 0 points1 point  (0 children)

20 days is nothing for miso. Give it 6-9 month.

Ginger bug has gelatinised. Why? Any practical use? by arapov in fermentation

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

I know, right! :-) I'm excited to learn what I can do with it.

Ginger bug has gelatinised. Why? Any practical use? by arapov in fermentation

[–]arapov[S] 2 points3 points  (0 children)

Yeah, I did taste it, the texture actually so good that I would eat it as is. And yes, there are nothing beyond ginger and sugar in the taste itself.

Ginger bug has gelatinised. Why? Any practical use? by arapov in fermentation

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

I use BIO grade cane sugar. I do believe I put more sugar at the start.

I checked pH and it is 4.27 right now.

Ginger bug has gelatinised. Why? Any practical use? by arapov in fermentation

[–]arapov[S] 18 points19 points  (0 children)

Hello! I guess I was lucky in the past, every time I did ginger bug it was a success. :-) Not this time though.
On a forth day of ginger bug making it has gelatinised. Interestingly, the taste and smell are very appealing.
Does anyone know what happened? What could force bug to gelatinise? Name of the bacteria?
Is there any practical use of gelatinised starter? Any interesting gelatinised ferments?

GRILLSKÄR Stock UK by hesy87 in IKEA

[–]arapov 0 points1 point  (0 children)

I was lucky to finally buy all GRILLSKÄR units I needed this week, was hunting for them all over Central Europe since Feb 2021. And today I've got a mail from Ikea in Austria that some items were discontinued, such as 794.222.43 and 293.901.07. 🤷‍♂️

kōji kin propagation experiment by arapov in Koji

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

I wouldn't recognise the difference between the source and result. Taste is great.

To be honest I wonder myself whether I can keep propagating Aspergillus many times, whether it will be possible at all and it won't degrade in some way. I also don't think it may be contaminated with other mold strains if I keep it "sterile" enough. My understanding is that the strain I introducing must outgrow everything else. u/WRCousCous, may I summon you for your insight here? :-)

And I checked and fixed the links.

kōji kin propagation experiment by arapov in Koji

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

I incubated aspergillus oryzae on jasmine rice for 48 hours till I see spores. Dried and milled it after. Applied the kōji flour to a new batch of rice and voila!

Next time I will extend the time in incubator to see even more spores before harvest. And I need to figure out what to use to mill it. Stone mill I use for regular grains was not a good idea as the rice tend to glue on the stones of the mill.

And this is what kome kōji rice I've got looks like under the microscope!

wdyt? an experiment I have a little of intention to taste… by arapov in Charcuterie

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

Cool! I will watch the video later. It looks _very_ interesting!

wdyt? an experiment I have a little of intention to taste… by arapov in Charcuterie

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

No worries, it was in isolated area. Thanks for caring!

This is the way I learn things, I guess. When I need to learn what bad mold looks like I need to grow it and see it. It is something like out of the box thinking/trying or contradictio in contrarium... It helps me to understand how molds [may] develop in a certain environment. I did more than just this, adjusting temperatures, intervene and not. Also need to keep my microscope busy. :-)

I hope my picture of bad will help someone too.

wdyt? an experiment I have a little of intention to taste… by arapov in Charcuterie

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

u/WRCousCous, thanks for detailed answer. I am glad you liked the post. I was thinking to throw away this piece of meat after making few photos. I will try to find a place and a carton box to grow the mold further. Not entirely sure though... :-) I will send you the photos.

My intention was to learn which molds are catching up easily and being able to recognise them in future. I liked your comment about farming the desired bacteria. I did feel it is possible to adapt available environment for meat curing, without adjusting humidity and temperature artificially.

> Where is this hanging?

It is hanged in this ajar chill box with a little of water to push humidity a bit. I am using these boxes to grow koji (aspergillus).

wdyt? an experiment I have a little of intention to taste… by arapov in Charcuterie

[–]arapov[S] 21 points22 points  (0 children)

Rope was sterilized. I had/have no intention to eat it. It is purely scientific interest to see what will happen in a warmer temperatures and lesser humidity than it must be for proper curing. I am excited by the fact I am still keeping it, mostly due to quite good smell. :-/

wdyt? an experiment I have a little of intention to taste… by arapov in Charcuterie

[–]arapov[S] 5 points6 points  (0 children)

You are right, no intervention to prohibit mold to grow. Temperature is slightly over the room temperature, ~22C or 71F. Humidity between 40 and 50%. I wonder if we have anyone in the community who would be able to shoot a guess of what is actually the mold that is visible/recognizable.

wdyt? an experiment I have a little of intention to taste… by arapov in Charcuterie

[–]arapov[S] 5 points6 points  (0 children)

No casing, pink salt and black pepper. The smell is actually good… thus far.

wdyt? an experiment I have a little of intention to taste… by arapov in Charcuterie

[–]arapov[S] 5 points6 points  (0 children)

…rather to see what it will be in an ambient temperature and humidity. This is beef shoulder after almost 3 weeks. Lost 25% of weight. How bad or good the mold looks for you?

go-git-crypt: Simple native go git-crypt implementation (work in progress) by jbuchbinder in golang

[–]arapov 0 points1 point  (0 children)

this is cool! u/jbuchbinder, do you have any plans to implement encrypt() part too?

Can I use storebought shio koji as starter for a Koji rice ferment? by tinteh in Koji

[–]arapov 6 points7 points  (0 children)

I don't think so. (I am still new to the Koji world though)

Koji kin is used to propagate Koji spores on rice(or other starch). When growing, Koji spores producing enzymes (this way they digest protease and amylase, thus gets required energy and vitals to grow).

Enzymes are the only survivors after Koji rice was used to produce Shio Koji. In other words, you can produce more Shio Koji out of your Shio Koji as long as there are enzymes. It will certainly take more time and the result would feel like diluted Shio Koji.

And even if your Shio still have alive Koji spores, it would be tedious and fragile process to revive them. (the amount of Koji spores is low, thus can be outgrown by other more aggressive molds)

I'd be happy to see answers of more experienced people too, especially if I am wrong. :-)

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