Ixia

@tuftuffi

ace/aro/agender. 37.

they/he/she
potofu.me/tuftuffi

sfw traditional art (mostly furry)
I like any fungi, plants and and animals. pfp+header by vollmondsekunde

@ixia-hoard my public bookmarks I guess

Ixia @tuftuffi8/3/2023, 6:48 PM

Mouldy beans and grains for soy sauce/miso

My mould projects from last month.

Aspergillus sojae on soybeans and wheat
It's now fermenting in last year's soy sauce (soy sauce that fermented for more than a year already), so now it's fermenting a second time with new material, making more concentrated soy sauce.
Aspergillus oryzae on pearled barley. Mixed it with salt and steamed defattened pumpkin seed. The miso should be ready for pumpkin season! I hope it goes well, because it's my first miso.
Aspergillus sojae on steamed defattened peanut flour blocks and spelt. It's for a peanut sauce. The mash just tastes salty right now, but I hope it'll retain a peanutty flavour.

@DToxon wanted to see my mould ^^

#fermentation #koji #mouldposting

You must log in to comment.

in reply to @tuftuffi's post:

DToxon @DToxon8/3/2023, 6:51 PM

This is so cool. How long have you been doing this?

Ixia @tuftuffi8/3/2023, 7:10 PM

The mould grows really fast, no more than 2 days until they're ready. I started withsoy/pea sauce beginning of last year. Before that I sometimes grew mushrooms, but rarely, they are a lot of work.

@cnidaria8/3/2023, 10:41 PM

Wow, this is so cool! How did you get started with doing this? I only have a beginner level fermentation background

Ixia @tuftuffi8/4/2023, 8:33 AM

There are some good books on this, The Noma Guide to Fermentation and Koji Alchemy. Also a good koji discord http://www.kojiwiki.com/index.php/Koji_Discord_Server and several Youtube videos and websites. There is not one way to make something so it's very confusing at first. Basic rule seems to be, that something can/should be fermented longer the more salt is has.

@cnidaria8/5/2023, 12:35 PM

Sweet, thank you! I'll check these out :)

Pinned Tags

tuftuffi art