Being Chinese, I've eaten these eggs all my life. Definitely an acquired taste. I love it, but the average Westerner would need time to appreciate it. I...
Hi everyone, Does anyone here know if it is possible to propagate koji as a starter for new batches of koji? Instead of having to always buy the aspergillus...
Hi Brenda, Where do you buy the koji starter? I looked on the web and couldn't find anything. I want to try making amasake, it is so good and so expensive. ...
amazake is very easy to make! and so much better than the imitation amazake that is in the stores in the US! phil ... Philip Gelb shakuhachi player, teacher ...
Thanks for the info about koji--it is very helpful! I found a recipe for amasake in a microbiotic cookbook and it sounds complicated. The info on the koji...
... i make my own amazake often and it is very simple I tried experimenting with making a vegan ice cream using amazake as the sweetener but i never could get ...
... Have you thought about tape / tapai? It sort-of had an ice cream thing going for it when I made it, although it had all sorts of things going on. Maybe...
Heather, Yes, you are right. If you have been to my website and looked at the recipes I have there, I use salt and the Spectrabiotic innoculant to draw the...
... **************** Somehow we got off on a rabbit trail (an interesting one), but I still have not received much information to my original question. Could...
Hi Ross and all, Thanks for the tapai recipe; I had never heard of it. It looks so easy and I can hardly wait to try it. I will try making amasake ice cream...
At 08:14 AM 6/6/2007, Brenda wrote: ... Hi Brenda, The short answer is yes. I have not yet made koji, but according to The Book of Miso, it can be propagated....
I do have a crock, but it's too much work! I ended up making these little ceramic things I call "Dunkers" and intend someday to market. I just stick one on top...
I am trying to spring clean and declutter. I currently normally have kefir, juice kefir, KT and soon water kefir fermenting on my counter, and want to start...
Heather, I like the idea of your dunkers. They should be something that would be of interest people using crocks. I agree that one shouldn't pound in a glass...
Brenda, I won't try to answer all of your questions, but my experience is that fermenting vegetables needs to be about 70 degrees. We have trouble with...
... Okay, here's the information (paraphrased) from _The Book of Miso_ by William Shurtleff. Spread a thin layer of the koji on sheets of newspaper and dry...
... You're welcome. ... They do. The only reason I haven't tried to make it, is that I don't know how to provide it with a heat source of 120-140°F (50-60°...
Brenda: What a godsend to have such a basement! If I were you, I would do a basic cleaning (with nothing toxic), air it out good, bring in some plants that...
I would not keep KT in low temperatures, in the basement or in a closed fridge/cabinet. KT will not brew in low temperatures, basements frequently have mold...
Hi Nancy, A dehydrator with temperature control might work, if you could take out all the shelves and put your pan inside. I will post my results. bonnie ... ...
Lactobacillus. casei Immunitas Danone, a proprietary probiotic strain only available from Dannon. Wikipedia has a brief description of L.casei in general. ...
I ususally make yogurt with soy milk, but yesterday I made some almond milk, stirred in some soy yogurt as starter and fermented as usual in a yogurt maker....
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