After attempting to catch wild koji-grade Aspergillus spores, Austin attempts to make koji with the microbial herd he corrals. Here are the results! 00:00 Intro 5:52 after incubation 6:00 "it's got some... koji-like qualities to it!" Cedar serving tray is from Target To learn how to build your own custom koji incubator (at 5m40s), check out my article here https://fermentersclub.com/curing-chamber/ ?????? ??? ????????! ?????? ????????? ?? ??? ???????! ?????? ?? ?? ??? ??? ?????? ????? ??????! Online courses: https://academy.fermentersclub.com Website (over 100 free recipes!): https://fermentersclub.com Instagram: https://instagram.com/fermentersclub Swag Shop: http://shop.fermentersclub.com Telegram: https://t.me/fermentersclub Odysee: https://odysee.com/@fermentersclub Pinterest: https://pinterest.com/fermentersclub Facebook: https://facebook.com/fermenters Subscribe to our Newsletter: https://fermentersclub.com/vip #koji ... https://www.youtube.com/watch?v=MhuTYBfFxDY

Just finished a batch of adzuki bean and wild/sprouted brown rice tempeh. Incubated in quart-size zip top plastic bags for 52 hours in a dehydrator, keeping temperature constant between 88F and 93F. Thanks for watching! Leave us a comment about what ferments you want to know more about! ******************************************************** Follow us on All the Social Media things! Blog (over 100 recipes!): https://fermentersclub.com Instagram: https://instagram.com/fermentersclub Pinterest: https://pinterest.com/fermentersclub Facebook: https://facebook.com/fermenters Newsletter: http://eepurl.com/dKEIKk Twitter: https://twitter.com/fermentersclub ... https://www.youtube.com/watch?v=NCr1_J1m94A