Koji • Fermentation • Science • Pickles • Cultures
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Soybean Koji. There’s a reason why you can’t easily just go and buy it pre-made. Just selecting the right seed spores (tane-koji) for the job can he difficult. And the yeasts and bacteria needed to make really great use of legume koji (soybeans, black beans, tepary beans, etc.) must be the right ones.
Come hear about it.
with sour cherry and clover honey.
Nixtamalized, Sprouted, Popped and Maillarded Sweet Corn
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