Fermented Black Bean and Tomato Pesto

Fermented black beans, also called shih, can be made with different cultures. The most common type is made with Aspergillus sojae. But they can also be made with Bacillus subtilis, a useful and ubiquitous bacteria that secretes widely used enzymes. After making natto from black soybeans and other ingredients, we …

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Corn Sourdough with wild yeasts and S.bayanus

We typically have an ongoing sourdough starter that we feed at least once a day. We never throw out any of it because we have so many uses for it. It’s fermented dough. We typically feed the starter based on the formula described below. If you are taking it out …

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Shio Koji (salt koji)

300 grams of koji (rice, barley, corn, wheat, etc.) 100 grams of coarse salt 400 grams of water As you can see the golden rule of shio-koji making is a 3:1:4 ratio. You should try to make the salt equal 12.5% of the total weight of your shio-koji. By weight, …

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Coconut Fennel Beer

Eventbrite (Register at this link, or at MeetUp for cash donations) January 27th, 7 to 9:30 come ask questions about any of the recipes or methods used in this post. Two extremely skilled fermenters, and cutting edge brewers, Chris Cuzme and Mary Izett will be in house helping us answer …

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Part 2 of the Chocolate Brew

Eventbrite (Register at this link, or at MeetUp for cash donations) January 27th, 7 to 9:30 come ask questions about any of the recipes or methods used in this post. Two extremely skilled fermenters, and cutting edge brewers, Chris Cuzme and Mary Izett will present and answer questions. They create …

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Maple Syrup and Smoked Pomegranate Kvass

Come and ask questions of two extremely skilled fermenters and cutting edge brewers, Chris Cuzme and Mary Izett. They create their brews at Fifth Hammer Brewing Company in Long Island City, where the event is taking place. Take a look at the menu! The Event is January 27th, 7 to …

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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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Making Koji, Malting

Making shio-koji Shio 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 …

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