Kombucha

It occurred to us that we had not included kombucha in any of our descriptions for our upcoming event. See below for info about kombucha. We won’t have time to cover it, but kombucha is a tea fungus (yeast) starter. Eventbrite (Register at this link, or at the MeetUp link …

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Chocolate Koji Kvass (濁酒)

Recipe 150 grams rice koji 200 grams wheat berry or brown rice koji (or more rice koji) 300 grams heavily toasted cubed or ripped apart sourdough bread. Mix above ingredients and toast slowly in oven for two hours at 200F. Stir occasionally. Not burnt, but really brown for the bread. …

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Let’s Get Startered

Yeast starters and starter cultures that contain yeast – like the original koji for which the Chinese Kanji (麹) was created – sometimes also contain other types of bacteria, fungus and even other yeasts. Take, for example, sourdough starter. It’s easy to turn that into vinegar because there are already …

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Chili with Koji and Beans

At tonight’s first #Zymes2020 event at Fifth Hammer Brewing we presented a chili made the typical way. A very small amount of ground beef was browned with onions, garlic, peppers, oregano, lime and other seasonings. It doesn’t matter what your actual chili base is for this if you decide to …

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обедающий

Chkmeruli Chicken with black garlic and pickled garlic cream 1 1/2 lb or 25 ounces or 700 grams boneless chicken thighs 2 tsp sumac 1 tsp turmeric 1/8 to 1/4 tsp aleppo pepper 16 or 1 ounce or 28 grams fermented garlic cloves 6 cloves or 1/2 ounce or 14 …

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Making Koji, Malting

A fermentable sugar is something that a yeast or bacteria uses as an energy source. Grains (cereals) such as barley or millet or rice have a lot of starch. To be useful they have to be broken down into smaller pieces called simple sugars. Filamentous fungus are a specific type …

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Beans

Miso selections

Beans Rules As we go along each post will present a single concept or idea. But we do request you read these posts, and comment or ask questions! No one knows everything. In fact few people really know anything useful other than the answers to your questions. So ask ! …

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The Name of the Rose

Today is my birthday and I have a few things to say. Mostly everything I want to convey on this year’s birthday – September 15th – has all been said before in Nina Simone’s song “Feelin Good” At least the attitude part. The semiotics or foodways start of a new …

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Nixtamalized, Sprouted, Popped, and Maillarded Corn Jiang

Corn with A.sojae

First we sprouted some of our favorite popcorn. Not that popcorn makes great edible sprouts, but it starts the process of making the corn more digestible, tasty, and nutritious. The smell and flavor of corn pops! It makes the miso taste like an ear of buttered, grilled corn. With benefits. …

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Taking Stock of and Making Stock from Sweet Corn

First the corn stock. You can actually make this with half eaten, older, or cosmetically challenged corn and it will still deliver the smell and taste we lust after in corn. If you are using fresh corn save the husks for making tempeh or tamales or little packets of natto …

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