Thank you for sharing your wild koji adventure. If you still have the 1st batch saved some where, perhaps you can try this and I sure would like to see the end results. After you steam your rice and let cool, try to soak it into some alkalized solution (potash + water) for a minute or two. Then, drain and dry your steam rice before applying your wild koji starter. The reason is simply most bacterias that usually thrive in a more acidic environment will not be able to survive in a more alkalized environment. They will just die and probably be consumed by the aspergillus oryzae fungus found in your wild koji kin. As such, you will get a more clean wild koji kin. You may need to repeat this process several time until the final results to your like. I strongly recommend that you mix in sterilized rice flour (3 parts) to your wild koji spores (1 part) before applying it to your alkalized steam rice. Good luck
@happyhippythevinylguy
Жыл бұрын
Austin it was great getting to meet you in the coffee! Can't wait to check out your videos bro
@majedasweedan3933
2 жыл бұрын
Thanks for your prompt reply. I must try it next summer as now it is winter in jordan . I appreciate your efforts
@fermentersclub
2 жыл бұрын
I think you are in a similar (Mediterranean) climate as I am here. If winter is your wet season, perhaps try to capture the spores then! That is what I am going to do again. Good luck!
@thanielxj11
9 ай бұрын
So you have a microscope? I'm just trying to figure out how to determine if the mold you've captured is Koji. Like I don't know what I'm looking for.
@fermentersclub
2 ай бұрын
I have a microscope, but didn't try to examine this stuff. Just by the colors I could tell it was a microbial jungle! With most optical microscopes, you can tell the difference between most bacteria (rod shaped, for example), and yeast cells (which are bigger, ovoid or egg shaped); but I wouldn't be able to differentiate mold species from one another with the home 'scope. Aspergillus is a large genus, so it is a bit of a gamble with it.
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