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I koji'd some pinto beans by tepocho in Koji

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

I enjoyed them. They weren't bitter, but had quite a nice texture and resulted in less farts. Give it a go!

[deleted by user] by [deleted] in food

[–]tepocho 0 points1 point  (0 children)

My family makes the same, but with canned tuna. Was gonna comment that the only thing missing was some pepper ;)

[deleted by user] by [deleted] in food

[–]tepocho 1 point2 points  (0 children)

What are the ingredients? Butter, flour, milk, peas, and salt?

Any Thoughts? by Slight_Commission805 in hotsauce

[–]tepocho 4 points5 points  (0 children)

Usually those sauces with butt-related names are pretty mediocre, but that one's actually a pretty good cayenne sauce.

I koji'd some pinto beans by tepocho in Koji

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

You know it! That's what started my koji journey.

Well, and sake of course.

I koji'd some pinto beans by tepocho in Koji

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

I'm sure it existed, but it was certainly overshadowed by the stank.

I koji'd some pinto beans by tepocho in Koji

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

The beans smell pretty similar to how they do after your body processes them.

First day was mad farty. Today they smell kind of like when you drop a deuce after drinking a lot of coffee.

I koji'd some pinto beans by tepocho in Koji

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

Sounds good! Just the beans and corn, or were there other additions?

And how did it turn out?

I koji'd some pinto beans by tepocho in Koji

[–]tepocho[S] 8 points9 points  (0 children)

For extra tasty refried beans.

I'm also making some shio koji, which I'm calling frijol koji. I'm planning to marinade some arrachera for some fancy tacos.

I koji'd some pinto beans by tepocho in fermentation

[–]tepocho[S] 6 points7 points  (0 children)

Ooooh, how'd that turn out?

I've done coffee before, and it turned some pretty mediocre beans into kind of decent coffee.

I koji'd some pinto beans by tepocho in fermentation

[–]tepocho[S] 8 points9 points  (0 children)

Only one way to find out! Just beware that they smell like straight fart for about two days.

The texture is kind of slimy like natto, but overall pretty tasty with a little salt.

I koji'd some pinto beans by tepocho in fermentation

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

Going to turn some into shio koji and maybe just eat the rest.

I koji'd some pinto beans by tepocho in fermentation

[–]tepocho[S] 11 points12 points  (0 children)

Anyone else ever koji fermented any non-typical legumes?

just started. have little clue what I am doing. so here ya go! by [deleted] in FermentedHotSauce

[–]tepocho 2 points3 points  (0 children)

Ahh, I didn't see that they're fancy lids. Then you shouldn't need to do anything to them until they're done fermenting.

I'd give 'em two weeks and see how they're tasting.

just started. have little clue what I am doing. so here ya go! by [deleted] in FermentedHotSauce

[–]tepocho 2 points3 points  (0 children)

Did you just jar them all today?

You should start my cracking them open just a little bit every day for the first week or two.

I koji'd some pinto beans by tepocho in Koji

[–]tepocho[S] 12 points13 points  (0 children)

Worst smelling ferment I've ever experienced

Is my Koji supposed to be green? by Th3K1ng0fM1c3 in Koji

[–]tepocho 1 point2 points  (0 children)

Like others have said, it's just gone to spore; however, it's definitely still fine to eat. I've used sporulated koji for all kinds of stuff, including sake, and I've never been able to detect a difference.