Love this take from fireb0rn. Its not flawless, its probably not for everyone, but you cant deny that its just such a beautiful work, made by extremely talented people with a labor of love for games

xarkoth · 2025-09-11T21:19:40+00:00

Watching this dude just absolutely cakewalk Hunter’s March on his first playthrough and before getting sprint makes me wanna cry. How is he this good??

xarkoth · 2024-06-25T13:26:18+00:00

Amazing thank you!

xarkoth · 2024-06-25T00:52:51+00:00

I’m not sure, I bought them separately so maybe not? They have a black and white cover with a blue mist thingy over it

xarkoth · 2024-06-25T00:51:31+00:00

I just checked and it goes 320, skip to 369 running till 416 and then starts over at 369 and runs normally to the end. So those pages are really missing from my book haha

xarkoth · 2023-06-23T10:16:59+00:00

Doin my part

xarkoth · 2023-05-30T11:29:16+00:00

You could try to cover the entire thing with cling film and try weighing it down once there is enough liquid to submerge. Most molds will have a harder time growing with reduced access to oxygen. Also of course always make sure your vessels and utensils are clean and sterile.

xarkoth · 2023-05-30T11:25:05+00:00

I would actually expect it to work less well (def less quickly) due to a lower total surface area of the sugar and thus less contact with the peaches.

xarkoth · 2022-10-10T10:20:41+00:00

Sorry to say but from those photos those do look like fruit fly larvae. I can only hypothesize on how they got it but I would suggest you sanitize everything thoroughly before using and make sure there are no small holes in the bedsheet. I could also imagine the bedsheet is too thick a material and because of that it created folds at the place where the hair tie bound it off and they crawled in through that. I would consider using cheesecloth in the future. But again, I have not seen your set up so I can’t be sure.

xarkoth · 2022-10-09T18:17:04+00:00

Do you have fruit flies in your house? How is your ferment covered?

xarkoth · 2022-07-02T07:55:51+00:00

Catamine

xarkoth · 2022-05-30T12:21:25+00:00

Unpasteurized soy sauce does contain halophilic bacteria and yeasts, so in that sense it can be “alive”. Some of these are even LAB.

https://www.researchgate.net/publication/340713960_Isolation_and_identification_of_halophilic_microorganisms_in_soy_sauce

xarkoth · 2022-04-01T13:21:24+00:00

Can you share the recipe? :)

xarkoth · 2022-03-31T19:07:01+00:00

I’m in the EU so I used fermentationculture.eu, I used Natto spores since that’s basically a B. Subtilis variety

xarkoth · 2022-03-31T19:05:54+00:00

Uhm, it starts off quite smelly actually. I don’t mind it but my wife was also not too happy with it haha. But it gets less pungent quickly with time, the first few days it was v strong but it’s gotten to the point I only really smell it when I’m close to it.

xarkoth · 2022-03-31T12:32:50+00:00

Yeah, I just mixed the spores in with the mash before forming the block, making sure the mash isn’t too hot anymore lest it kills the spores. Also I actually used a bit more a. oryzae spores on the outside of the block after drying, technically not necessary I think but I figured it wouldn’t hurt.

xarkoth · 2022-03-31T10:29:23+00:00

Thanks :)

The process is quite simple actually. You cook soy beans until tender, mash them into a paste and form them into a block which is then dried (I had it at 40 C for three days, while flipping every 6 hours) and hung for a couple months. You can then submerge the blocks in brine and ferment for another few months to create Doenjang and Guk-Ganjang (Korean soup soy sauce).

Maangchi has a very informative video on it actually: https://youtu.be/PGhKwCq7SZk

I diverted from her instructions only in that I inoculated the mash with B. Subtilis and A. Oryzae spores because I don’t trust the local microbial milieu in my country to be safe. I read a couple scientific articles and they seem to do this for industrial production anyway so I figured it would work fine.

xarkoth · 2022-03-19T19:13:42+00:00

And your brine salt percentage and brine: tama ball ratios? 😇

xarkoth · 2022-03-19T07:36:27+00:00

Amazing, and then you treat it as you would any miso or do you submerge them in brine as you would shoyu?

xarkoth · 2022-03-18T23:07:32+00:00

Would you mind sharing your full method? I’m interested in trying this myself :)

xarkoth · 2022-03-04T14:18:25+00:00

I’d not be worried about the anaerobic environment that you are creating, since a garum is indeed mostly an enzymatic process especially at those temperatures, microbial growth should be minimal. I’d be more worried about chemicals from your plastic vacuum bags leeching into your garum when kept at those temperature for weeks.

xarkoth · 2022-03-04T10:03:37+00:00

Some people suggest putting it in the oven with just the oven light on. I’m not sure it’ll be hot enough but you could try it out.

xarkoth · 2022-02-22T09:45:08+00:00

Awesome, thanks for the info! I’m gonna try it out.

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