By Megan Grubb
Koji
When it’s fermenting you want between 28 and 32 degrees. At the restaurant they use a styrofoam chamber with a heating mat connecting to a thermometer to inkbird. Connects to an app. They also have a humidifier if needed.
Updated at: Thu, 17 Aug 2023 04:45:16 GMT
Nutrition balance score
Great
Glycemic Index
37
Low
Nutrition per serving
Calories409.9 kcal (20%)
Total Fat1.2 g (2%)
Carbs90.4 g (35%)
Sugars8.6 g (10%)
Protein11.1 g (22%)
Sodium9.1 mg (0%)
Fiber15.8 g (56%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Steam barley in oven preferably or boil until chewy cooked.
Step 2
Add 10grams of koji spore/flour mixture per 1 kilo of barley. Mix thoroughly with gloves.
Step 3
Put into trays with a cloth in bottom and top to retain humidity. Set temperature to 30 degrees.
Step 4
After the first 12 hours you can start to see the white mold. When you see this, mix again to make sure it’s all incorporated.
Step 5
Wrap that baby up with the cheesecloth to retain humidity and put it in the warm 30 degree incubator.
Step 6
The when koji reaches around 30 degrees bc it’s fermenting, you can turn off the heating mat. And try to maintain 30.
Step 7
Mix the next day and leave again for one more day. Ferments for about 48 hours total. Maybe 36 if it’s warmer.
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