How To Grow Koji Mould At Home For Fermentation

Koji also known as Aspergillus oryzae is a fungus grown to produce famous Asian ferments like soy sauce, miso, sake, amazake and a load of others useful things like amino sauces like fish sauce.This is how to grow the most famous edible mould on the planet.

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📝 Recipe

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What you need

Fridge - https://amzn.to/3Q44Fyw
Humidity controller - https://amzn.to/3zEAcS4
Temperature controller - https://amzn.to/3cSHLff
Humidifier - https://amzn.to/3PKEmNR
Heater - https://amzn.to/3BmbQxT
Heating mat - https://amzn.to/3Q3VuxM
Perforated tray - https://amzn.to/3cSJ0Lr
Koji spores - https://amzn.to/3SbWnpS
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Stand mixer - https://amzn.to/3nyvRbj
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Wooden cutting board - https://amzn.to/3u7hnle
Big boy bread knife - https://amzn.to/3aKfP9e
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00:00 Introduction
00:15 Ingredients Needed
00:45 Equipment needed
01:57 Fermentation chamber
02:32 Preparing the substrate
04:04 Inoculate with koji
04:51 Growing the koji
05:34 Ready koji
06:20 Making spores and storing

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