Misos make a good vehicle for scraps of any veg, herbs, fruit peels etc... as long as the weight of the additional ingredients don’t exceed 20% the weight of the miso
There is no approximation because it all depends on your substraite, which is why the ball test is the best way to gage water. It can vary so drastic depending on how dry it is.
He sells his koji online. He just started selling so it’s only through Etsy right now. Here is the link to check it out. www.etsy.com/shop/WestCoastKoji?ref=simple-shop-header-name&listing_id=774170318
This is really a inspirational cooking. Amount of hours to make all this recipe is crazy thinking and creative. Thanks for sharing your hard work
Absolutely next level. Insanely curious how these would taste. Once I got my own home, I can really start playing with fermentation
Thank you for sharing the technique.
Another epic moment thank for sharing truly inspiring 👏👏👏👏👏👏
Thanks! and thanks for watching.
Amazing!
🔥🔥🔥
Awesome
Thanks!
At the point where he said you can add other flavors what are some things you could add
Misos make a good vehicle for scraps of any veg, herbs, fruit peels etc... as long as the weight of the additional ingredients don’t exceed 20% the weight of the miso
Approximately how much water in grams does he use
There is no approximation because it all depends on your substraite, which is why the ball test is the best way to gage water. It can vary so drastic depending on how dry it is.
Where is West Coast Koji?
He sells his koji online. He just started selling so it’s only through Etsy right now. Here is the link to check it out. www.etsy.com/shop/WestCoastKoji?ref=simple-shop-header-name&listing_id=774170318
@@ChefEpic thanks.