Koji

When it’s fermenting you want between 28 and 32 degrees. At the restaurant they use a styrofoam chamber with a heating mat connecting to a thermometer to inkbird. Connects to an app. They also have a humidifier if needed.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Steam barley in oven preferably or boil until chewy cooked.

Step 2

Add 10grams of koji spore/flour mixture per 1 kilo of barley. Mix thoroughly with gloves.

Step 3

Put into trays with a cloth in bottom and top to retain humidity. Set temperature to 30 degrees.

Step 4

After the first 12 hours you can start to see the white mold. When you see this, mix again to make sure it’s all incorporated.

Step 5

Wrap that baby up with the cheesecloth to retain humidity and put it in the warm 30 degree incubator.

Step 6

The when koji reaches around 30 degrees bc it’s fermenting, you can turn off the heating mat. And try to maintain 30.

Step 7

Mix the next day and leave again for one more day. Ferments for about 48 hours total. Maybe 36 if it’s warmer.