Culturing Koji Rice Sous Vide | Fermentation Tutorial (For Making Miso, Shio Koji, and Much More)

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[energonjunkie]

Bit of a sticky rice nerd here, so hoping to add to the knowledge here. Your technique is good, but I find if after thoroughly washing the rice you then soak it (minimum one hour to overnight, even) then the steamed sticky rice doesn't clump anywhere near as much :-)

[jazzmic]

Amazing video, I’m trying to learn all I can about Koji since I tried some shio koji pickled vegetables and this is going to be very useful . Great use of the circulator!

[daniel]

You posted this just in time, I was about to use your old method with the zip locks today.

[jamesvail]

Hey Q I love your Videos and Love you showing how people with disabilities can still do there dreams

[raevaenmaelaek]

Dude you stuff is awesome keep it up much similar then others

[usamaalhaj]

Hello

Nice vedio

If you please I have 2 questions:
What is the malt rice and how we can make it?

2-Does miso contain alcohol ?
Thank you

[dustinandrews]

I had good luck with my rice cooker just by using 2/3rds of the water called for and storing the rice in the fridge overnight. It dried out to be just right and is fermenting nicely.

[glowworm]

If you rinse your rice 3 times it will help with the stickiness. Also putting the steamed rice into an very large bowl and cutting/ hacking into it and folding it over should introduce enough air and seperation for adiquate fluffiness :?

[moaer]

Dude! I've heard you call into Cooking Issues!