I am also a chef and photographer. I have looked at the top level and shot for publishing. For those reasons, I appreciate the amount of work that is displayed here. It's been a pleasure viewing your content. I wish your channel all the best.
I finally built up the courage to give this a go even with an imperfect setup (no humidity control during the fermentation, just a bowl of water placed on the heating mat). So glad I did! It seems a bit overwhelming at first with all these steps, but none of them require much work and they're usually not very time critical, so it doesn't matter too much if you postpone a step for a couple of hours (unlike when you're making bread and really need to nail the timing). I love the beetroot, with its soft, slightly chewy texture and rich "moreish" taste. The weird thing is that it's not actually weird. When you see the vegetables covered in white fuzzy mold, you expect something strange, intense, unfamiliar... Something that's off-putting at first but then it grows on you. But that isn't the case here; even my wife liked it in spite of her initial scepticism. I'm curious to try this method with lots of other vegetables as well! The celery root was good, but turned out a bit too dense and the "veggie stock" flavour of celery comes out a little strong for my taste. Amazing!
For those who want to enjoy a drink with their charcuterie board but can't drink alcohol for some reason, I advise you to try smoked tea. I'm not vegan but I found smoked tea like Lapsang Souchong to go perfectly with dry meat sausages and cheese, so I imagine it will also go well with vegan options like this vegetable charcuterie and some cashew cheese 👌
Wow! I am blown away with the science and the artistry shown in this video! I am so glad I discovered this channel. I doubt that I would ever try to reproduce what was done in this video, but I hope to get some ideas for my own much less ambitious culinary efforts for my fully plant based diet.
Oh thanks so much that’s very kind. Over the coming year, I should have a mixture of some videos that will have more quite ambitious recipes, and then some that are going to be much more accessible for Home Cooking, so hopefully there will be some stuff that you fancy trying out :)
I've been lucky enough to spend a fantastic evening at the Walled Gardens Underground Restaurant, and am loving how these video gems show the technique, talent and inspiration that goes into developing such wonderful culinary treats. Thank you!
Oh thanks, that’s great, yes that’s what I was hoping was that they could be a sort of companion to the meals and go a bit more in-depth then I have time on the night to about some of the dishes & ideas. Thanks :)
Oh thank you so much, I’m really enjoying making them. Hopefully they get a little better with each I do, I’m definitely just learning & it’s great to have such nice possitive feedback
Hey Eddie, I can only second many of my fore-writers, I am a photog myself (non food though), but I love cooking and Japanese cuisine, the country and its culture - dropping by your channel haphazardly this is such a great video, great content - and wonderful photography. Amazing! Thanks for sharing.
Awesome video, thanks a lot! I now have an appliance that can smoke as well as dehydrate, so I'm really looking forward to finally giving this a go! Do you happen to have any simpler recipe ideas? I feel like after cooking, smoking, curing, fermenting and dehydrating those beets, I deserve a quick win 😂 (and I know you can eat them on their own, but still I'm curious whether they might do well in, say, a mock pasta carbonara?)
@@EddieShepherd thanks for your encouragement. I have a dehydrator and a sous vide machine. I deep my little toe in molecular gastronomy with nervousness but I’d try this now that you’ve encouraged me. Now I have to buy some Koji fungus. I love your channel. Well done you.
Hello, your videos are very impressive! All the knowledge and creativity - and then paired with the asthetics of the camera work, lighting aso. - not only informative but also very beautiful made and so satisfying to watch! But I have one question: at 4:58 you talk about the chashew nut pate - and about a video you made about it. But I can't find it in your videos. I would love to see it!
Hi Eddie Thanks for your wonderful videos! The production and content is just amazing. I've been following your recipe and I'm drying now my products. I tried quite a few different veggies and asking myself now: How long (and how) can you store the veggie charcuterie? Can I vaccum seal it and freeze some? And if I use your oil method...what oil did you use and do you use spice/herbs in the oil? Thank you a lot!
Hi Tom. Yes you can vacuum pack and freeze the vegetable charcuterie - you will lose the visible white gutter layer as that absorbs moisture but the flavour will remain fantastic. I generally like to pack with a small amount of very mild olive oil and the vacuum pack and freeze if I need to preserve it. You can add any flavours you might like to the oil too :)
Hello I study food science in Germany and I want to write my bachelor thesis about this vegetable that are cured with Koji. I want to use a Dry ager to dry the vegetables after the fermentation. Do you have any idea wich temperature and humidity works best in the dry ager. Thank you very much for your help and your inspiring videos.
Don't let that stop you. I use a couple nested plastic containers, a heating pad, and moist towels and get great results, although it took me lots of practice. One tip if you do- monitor the temp carefully and turn it off completely after about 24 hours as the koji will have enough at that point to power itself just fine. Watch that it doesn't get too humid or too dry or too hot or too cold, watch some videos, read some books and have fun. It's kept me busy for months now and I still feel I'm only scratching the surface of what can be done with koji. To use a terribly overused phrase; it's a game changer. This video started me down the path back in May. I suspect the koji spores went up my nose and into my brain and have now taken over my mind because I've literally been obsessed with the stuff ever since. So, be careful.
@@jonterry5475 The world of fungi is a fascinating and exciting one to explore! I really enjoyed growing my own Lion's Mane mushrooms at home, and then cooking them as a type of steak according to the method shown on a different UA-cam channel. I don't want to step on any toes by mentioning the specifics.
does this method actually preserve the food in the same way that it would for a meat product? I'd be really interested in using it for long term storage if it would enable it.
Hey Eddie, thanks so much for such an interesting video! Can I ask how long you can keep the finished charcuterie in the oil for? And probably in fridge for stabilisation?
Thanks. So I make it ready for when I want to use it & stick to the rule of using it within a couple of days or freezing anything not used in that time. In theory it should keep longer than that. It’s cured, smoked, dehydrated etc, all preserving factors, but without hood concrete data my advice would always be to try to make the amount you need or freeze extras vac packed in oil to protect them. Hope that helps
Little curious, do you tihnk you can achieve a similar texture just using a koji marinade (shio-koji) or does the spores need to be grown directly on the vegetable
I haven't run the test but I would expect that that would be good too, but different. you wouldn't get the flavour of the koji itself on the vegetables if you use shio koji, but I think you could still make something delicious that way and it would be a lot simpler
Very informative! I see that you've made a few choices that differ from the technique as outlined in Koji Alchemy - primarily the salt concentration you use (2.85% of your cure, resulting in 2.0% salt). Jeremy writes "It should be noted that vegetables cured to the 3 percent used in the EQ method end up being way too salty by the time they are dried. This being so, we only cure them to 1.75 percent". Is your experience different?
Hi. I use cures on a few other processes and when I first started working with this technique I ran tests with a number of different versions. This was what I settled on as my favourite method overall, similar but with some changes from their version
I just realized that the 2.85% is actually the mix-ratio of your cure, not the salt 🤦♂️ And since the cure is 70% salt, 2.85% of it equates to around 2% salt which is much closer to the 1.75% used in Koji Alchemy!
I’m not sure I understand the question. You can make amazake using koji if that’s what you mean. For that you’d blend 500g koji, 500g cooked rice and 1kg water and I hold that at 60C for 12 hours
I havnt used other things like penicillin mounds on the vegetable charcuterie, but I have on things like fermented nut pâté to give more cheese like flavours - it needs different conditions to thrive though
Hi, thanks. I've not heard of anyone having an allergic reaction to koji, and I've never come across it in any of the literature about it, but that doesn't mean it isn't a possibility. Allergies to mushrooms / fungus aren't very common food allergies (not one of the major ones at least) but if someone had an allergy to other fungus its always better to be on the side of caution.
@@EddieShepherd thanks for your prompt response. I watched some more of your videos, some of the best stuff I found online, pretty much up there with Jules Cooking I guess. Do you offer any stages?
Could you comment on shelf life of the finished product? With so many steps for mise en place I think doing it more than once a week is not feasible meaning at least 6 days of shelf life. Also have you tried horseradish and ginger for some reason I'm convinced it would be amazing
If you wanted to keep it for longer I would suggest coving it in oil, then place in the freezer, it will change it a little but not too much and you could keep it frozen for a couple of months
C'est dommage, Vos vidéos sont en sous titrage automatique en anglais. Si vous les mettez en sous titrage international, vous aurez beaucoup plus de vus. J'aimerais avoir en sous titrage francais, vos videos m'intéressent beaucoup.
Yeah that book is fantastic isn't it! So many cool ideas in there! I definitely recommend giving this a go, its really delicious and not that difficult with a little planning :)
@@EddieShepherd i came across it and enjoyed it very much. Your approach to cooking is the most unique and creative iv seen.. i can feel the passion and its rubbed off!
Thank-you Mr Shepperd, to share us generously your tricks and knowledge. My veggie charcuterie are a delight because of you.
Thanks again.
I am also a chef and photographer. I have looked at the top level and shot for publishing. For those reasons, I appreciate the amount of work that is displayed here. It's been a pleasure viewing your content. I wish your channel all the best.
Aw thanks so much, thats very kind, I really appreciate it :)
Completely agree, Eddie you are a really inspiration
I finally built up the courage to give this a go even with an imperfect setup (no humidity control during the fermentation, just a bowl of water placed on the heating mat). So glad I did!
It seems a bit overwhelming at first with all these steps, but none of them require much work and they're usually not very time critical, so it doesn't matter too much if you postpone a step for a couple of hours (unlike when you're making bread and really need to nail the timing).
I love the beetroot, with its soft, slightly chewy texture and rich "moreish" taste. The weird thing is that it's not actually weird. When you see the vegetables covered in white fuzzy mold, you expect something strange, intense, unfamiliar... Something that's off-putting at first but then it grows on you. But that isn't the case here; even my wife liked it in spite of her initial scepticism.
I'm curious to try this method with lots of other vegetables as well! The celery root was good, but turned out a bit too dense and the "veggie stock" flavour of celery comes out a little strong for my taste. Amazing!
For those who want to enjoy a drink with their charcuterie board but can't drink alcohol for some reason, I advise you to try smoked tea. I'm not vegan but I found smoked tea like Lapsang Souchong to go perfectly with dry meat sausages and cheese, so I imagine it will also go well with vegan options like this vegetable charcuterie and some cashew cheese 👌
You deserve a much bigger audience! Beautiful content every time!
as a biochemistry student turned chef i gotta say i love love love your style of preparing vegetables.
Happy to hear that!
Wow! I am blown away with the science and the artistry shown in this video! I am so glad I discovered this channel. I doubt that I would ever try to reproduce what was done in this video, but I hope to get some ideas for my own much less ambitious culinary efforts for my fully plant based diet.
Oh thanks so much that’s very kind.
Over the coming year, I should have a mixture of some videos that will have more quite ambitious recipes, and then some that are going to be much more accessible for Home Cooking, so hopefully there will be some stuff that you fancy trying out :)
@@EddieShepherd Good to know. I look forward to watching them as well as the ones you already made.
I've been lucky enough to spend a fantastic evening at the Walled Gardens Underground Restaurant, and am loving how these video gems show the technique, talent and inspiration that goes into developing such wonderful culinary treats. Thank you!
Oh thanks, that’s great, yes that’s what I was hoping was that they could be a sort of companion to the meals and go a bit more in-depth then I have time on the night to about some of the dishes & ideas.
Thanks :)
Great vid, love the balance of information, instruction and your own insight. Beautifully filmed as always 🙏🏻
Oh thank you so much, I’m really enjoying making them. Hopefully they get a little better with each I do, I’m definitely just learning & it’s great to have such nice possitive feedback
Wowsers! So glad I ran across this... I'm just starting to play around with koji, and this is awesome. Thank you!
Beautiful looking food. Wow
Thank you 😋
Wonderful video, thank you
Aw thanks :)
Grazie è quello che stavo cercando 👍🏿👍🏿👍🏿❤️
Wonderful video! Thanks a lot for sharing
Awesome man thanks for the info! gonna start our koji project at work soon!
Hey Eddie, I can only second many of my fore-writers, I am a photog myself (non food though), but I love cooking and Japanese cuisine, the country and its culture - dropping by your channel haphazardly this is such a great video, great content - and wonderful photography. Amazing! Thanks for sharing.
Aw thanks so much, thats very kind
Amazing you al ready inspire me a lot! 🤯 thank you so so much for sharing 🥰🤗
Wow! I love this! Thank you so much!
Bravo, inspirational!! Thank you!!
Absolutely amazing dude 🙏
Aw thanks so much man
Love this
Awesome video, thanks a lot!
I now have an appliance that can smoke as well as dehydrate, so I'm really looking forward to finally giving this a go!
Do you happen to have any simpler recipe ideas? I feel like after cooking, smoking, curing, fermenting and dehydrating those beets, I deserve a quick win 😂 (and I know you can eat them on their own, but still I'm curious whether they might do well in, say, a mock pasta carbonara?)
Stunning dish. Thanks for sharing. Wish I could do it at home.
Aw thanks so much. It does have a lot of steps but they build up so much flavour and complexity. Worth a go if you get the space and time :)
@@EddieShepherd thanks for your encouragement. I have a dehydrator and a sous vide machine. I deep my little toe in molecular gastronomy with nervousness but I’d try this now that you’ve encouraged me. Now I have to buy some Koji fungus. I love your channel. Well done you.
@@naanamora3282 aw great, let me know how you get on. Its definitely at the more involved end of techniques but really fun for a bit of a project :)
Awesome video!
Aw thank you :)
Hello, your videos are very impressive! All the knowledge and creativity - and then paired with the asthetics of the camera work, lighting aso. - not only informative but also very beautiful made and so satisfying to watch!
But I have one question: at 4:58 you talk about the chashew nut pate - and about a video you made about it. But I can't find it in your videos. I would love to see it!
Hi Eddie
Thanks for your wonderful videos! The production and content is just amazing.
I've been following your recipe and I'm drying now my products. I tried quite a few different veggies and asking myself now: How long (and how) can you store the veggie charcuterie?
Can I vaccum seal it and freeze some? And if I use your oil method...what oil did you use and do you use spice/herbs in the oil?
Thank you a lot!
Hi Tom.
Yes you can vacuum pack and freeze the vegetable charcuterie - you will lose the visible white gutter layer as that absorbs moisture but the flavour will remain fantastic. I generally like to pack with a small amount of very mild olive oil and the vacuum pack and freeze if I need to preserve it. You can add any flavours you might like to the oil too :)
Several levels after next level
Hello I study food science in Germany and I want to write my bachelor thesis about this vegetable that are cured with Koji. I want to use a Dry ager to dry the vegetables after the fermentation. Do you have any idea wich temperature and humidity works best in the dry ager. Thank you very much for your help and your inspiring videos.
Great content! Thank you for sharing this 👌
Thank you
Such a cool dish utilizing just a few ingredients to the max! I unfortunately don't have the humidity box, else I'd love to experiement with koji
Don't let that stop you. I use a couple nested plastic containers, a heating pad, and moist towels and get great results, although it took me lots of practice. One tip if you do- monitor the temp carefully and turn it off completely after about 24 hours as the koji will have enough at that point to power itself just fine. Watch that it doesn't get too humid or too dry or too hot or too cold, watch some videos, read some books and have fun. It's kept me busy for months now and I still feel I'm only scratching the surface of what can be done with koji. To use a terribly overused phrase; it's a game changer. This video started me down the path back in May. I suspect the koji spores went up my nose and into my brain and have now taken over my mind because I've literally been obsessed with the stuff ever since. So, be careful.
@@jonterry5475 The world of fungi is a fascinating and exciting one to explore! I really enjoyed growing my own Lion's Mane mushrooms at home, and then cooking them as a type of steak according to the method shown on a different UA-cam channel. I don't want to step on any toes by mentioning the specifics.
my kingdom for some koji spores in South Africa. just can't find it anywhere.
I like your videos ! inspiring
Thanks, I appreciate it :)
would you have a method for inoculating mushrooms,I would greatly appreciate if you have.
does this method actually preserve the food in the same way that it would for a meat product? I'd be really interested in using it for long term storage if it would enable it.
WOW
Hey Eddie, thanks so much for such an interesting video! Can I ask how long you can keep the finished charcuterie in the oil for? And probably in fridge for stabilisation?
Thanks. So I make it ready for when I want to use it & stick to the rule of using it within a couple of days or freezing anything not used in that time. In theory it should keep longer than that. It’s cured, smoked, dehydrated etc, all preserving factors, but without hood concrete data my advice would always be to try to make the amount you need or freeze extras vac packed in oil to protect them. Hope that helps
NIce video. Thank you very much!
Thanks
I know you made this ages ago, but I'm curious to know how well this keeps?
Fantastique !
Little curious, do you tihnk you can achieve a similar texture just using a koji marinade (shio-koji) or does the spores need to be grown directly on the vegetable
I haven't run the test but I would expect that that would be good too, but different. you wouldn't get the flavour of the koji itself on the vegetables if you use shio koji, but I think you could still make something delicious that way and it would be a lot simpler
This is a really cool idea--I made my first koji today and I'll try this out!
Thanks man, it is well worth doing, once you have the set up to make koji this isn't too difficult and its really really delicious
Very informative! I see that you've made a few choices that differ from the technique as outlined in Koji Alchemy - primarily the salt concentration you use (2.85% of your cure, resulting in 2.0% salt). Jeremy writes "It should be noted that vegetables cured to the 3 percent used in the EQ method end up being way too salty by the time they are dried. This being so, we only cure them to 1.75 percent". Is your experience different?
Hi. I use cures on a few other processes and when I first started working with this technique I ran tests with a number of different versions. This was what I settled on as my favourite method overall, similar but with some changes from their version
I just realized that the 2.85% is actually the mix-ratio of your cure, not the salt 🤦♂️
And since the cure is 70% salt, 2.85% of it equates to around 2% salt which is much closer to the 1.75% used in Koji Alchemy!
Can you make amazake base this? I mean to put to the heat I little bit
I’m not sure I understand the question.
You can make amazake using koji if that’s what you mean. For that you’d blend 500g koji, 500g cooked rice and 1kg water and I hold that at 60C for 12 hours
Hi Eddie, what temperature do you dehydrate the vegetables at?
I aim for the 40-45C range
@@EddieShepherd Thanks Eddie I appreciate it! Turned out perfectly.
Have you tried this with other other molds? It'd be fun to see if penicilliums for camenbert or blue cheese would work.
I havnt used other things like penicillin mounds on the vegetable charcuterie, but I have on things like fermented nut pâté to give more cheese like flavours - it needs different conditions to thrive though
can you maybe tell which humidifier you use would be so helpful.
Hi, so the one that I use seems to be sold out now on Amazon, but any that automatically switches on when it receives power will work.
Hi, just stumbled across and very impressed. Are there any known allergic reactions to that fungus? Thx!
Hi, thanks. I've not heard of anyone having an allergic reaction to koji, and I've never come across it in any of the literature about it, but that doesn't mean it isn't a possibility. Allergies to mushrooms / fungus aren't very common food allergies (not one of the major ones at least) but if someone had an allergy to other fungus its always better to be on the side of caution.
@@EddieShepherd thanks for your prompt response. I watched some more of your videos, some of the best stuff I found online, pretty much up there with Jules Cooking I guess. Do you offer any stages?
Make a video about making vegan butter that would be great!
謝謝分享！🙏🏻👍
希望能有中文字幕😊
Could you comment on shelf life of the finished product? With so many steps for mise en place I think doing it more than once a week is not feasible meaning at least 6 days of shelf life. Also have you tried horseradish and ginger for some reason I'm convinced it would be amazing
If you wanted to keep it for longer I would suggest coving it in oil, then place in the freezer, it will change it a little but not too much and you could keep it frozen for a couple of months
What's your preferred oil to marinate it in?
Really depends on the flavours you want, olive oil is often too strong though I think
@@EddieShepherd Because of the koji we don't need to worry about botulism when marinating it in oil?
Came here for a cooking lesson and ended up in a potions class at Hogwarts. Liked and subscribed. Absolutely loved it. Awesome. 👏👏👏
hell yeh!
Dude, such a great content and so little appreciation, have you posted this on r/koji?
Oh what’s r/koji?
@@EddieShepherd the subredit for everything koji 🦠🍄
C'est dommage, Vos vidéos sont en sous titrage automatique en anglais. Si vous les mettez en sous titrage international, vous aurez beaucoup plus de vus. J'aimerais avoir en sous titrage francais, vos videos m'intéressent beaucoup.
Bonjour, j'ai essayé d'ajouter d'autres sous-titres traduits mais il semble que UA-cam n'ait pas d'option pour cela
Could you please share your smoking technique in detail. It's interesting
How about the fruit ?
Yeah you can do fruit too.
Still sous vide fruit ?
Saw this in koji alchemy and thought it was a lot more complicated that this! I'll have to make this asap, looks great thanks for sharing
Yeah that book is fantastic isn't it! So many cool ideas in there! I definitely recommend giving this a go, its really delicious and not that difficult with a little planning :)
Wow, you just used every equipment there is out there. I will probably never taste something like this.
bro you blew my mind into a million pieces, how did you make those carrot crisp patterns?! Amazing
Aw thanks man. I have a video on how to make the crisps on my channel, I go over the whole technique :)
@@EddieShepherd i came across it and enjoyed it very much. Your approach to cooking is the most unique and creative iv seen.. i can feel the passion and its rubbed off!
@@dantefuego Aw thanks man, that’s very kind
love your stuff but all the cross references to "how to do this" is just too much. would be great if you really had a simple version of this.
Talk about playing with food