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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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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