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Fermentation 몬트리올댁 발효공방
Добавлен 22 мар 2022
Fermentation in Montreal, Quebec
Fermentation takes time and a lot of effort, that creates beauty and arts that all make that worth it.
Korean Rice wine (Makgeolli), Sake, Soy sauce, Guchujang, Miso and etc. from the scratch.
Researching Wild fermentation.
Fermentation takes time and a lot of effort, that creates beauty and arts that all make that worth it.
Korean Rice wine (Makgeolli), Sake, Soy sauce, Guchujang, Miso and etc. from the scratch.
Researching Wild fermentation.
How to make Koji rice at home 쌀누룩 만들기
Koji is a cooked rice inoculated with a bacteria called Aspergilus Oryzae.
Koji is a good first step to many elaborately processed foods and beverage.
Koji can be used in making your own Makgeolli, Sake, Miso paste and pickles. Furthermore, you could marinade your meat with Koji to give aged taste and soften the meat as well. Koji can be added on your food directly as a form of Koji salt (Kojishio) or Koji Soy sauce ( Kojishoyou) to give extra boost of umami flavour to your food.
Nowadays you could purchase your Koji rice from online or from your local shop easily, However I find using house made koji gives so much better result on the product you make. Plus It is not hard to make at all.
[I...
Koji is a good first step to many elaborately processed foods and beverage.
Koji can be used in making your own Makgeolli, Sake, Miso paste and pickles. Furthermore, you could marinade your meat with Koji to give aged taste and soften the meat as well. Koji can be added on your food directly as a form of Koji salt (Kojishio) or Koji Soy sauce ( Kojishoyou) to give extra boost of umami flavour to your food.
Nowadays you could purchase your Koji rice from online or from your local shop easily, However I find using house made koji gives so much better result on the product you make. Plus It is not hard to make at all.
[I...
Просмотров: 7 338
발효기 어떤거 사용 하시나요?
It hard for me to get my hands on koji spore should i use bread yeast or use my mouth like old Japanese people did
감사합니다. 잘 봤습니다 👍🏻
Hi, i tried to make koji rice using regular rice and glutinous rice... When the rice fermented for 44hrs it already turn to pale yellow-greenish...is that correct? The rice has not coated all the mold looks a little of uneven. Is it spore? Can someome advice..thanks a lot.
Yeah thats when the koji started to turn to spore. It depends on temps or humidity. You could finish up that moment. Perfectly fine to use it though.
Thank you for sharing your tutorial video on how to make Koji rice at home. I've seen videos here @YouTUBE on how to make Kome Koji @home. Most Koji makers use a 40° C temperature to ferment while others use 30° C and you are the later. I notice some rice grains did not even look fuzzy nor covered with white mold. Is that because you were using a lower temperature? TBH, I really don't know why and hope you and/or someone here will be able to explain. Regardless, your Kome Koji looks very white and clean. Anyway, I've just created a personal pet project to collect some samples of Koji from many different parts of the world to cultivate, compare, and to observe their characteristics, i.e. strength, flavors, etc. So far, I have sent out several messages to YouTUBERs to request their help to contribute for a small local sample of Kome Koji (no more than 10 rice grains) and/or Koji Kin (less than 1 gram) to me who lives in the US. This way, the shipping cost won't exceed the stamp of an International post mail. I certainly would appreciate it if you could participate to lend some help. I so, please kindly checkout my YouTUBE channel in the "About" section on how to contact me so we can make further arrangements for the shipment. Thank you.
Hello mam, how to make koji spore..? Plz one video 🙏😊💐 thank you 💐😊🙏
Once you already have made Kome Koji, the next step is to let it incubate with the same temperature for another 24-46 hours until they sporulate to produce spores which is called Koji Kin.
I am going to try it for sure 😃 and make lots of Makgeolli 🤩
You done this?