




Updates on latest koji fermentations
Hello, i posted in the past to get suggestions. Now is nearly 3 months in the various processes. Mushroom "garum" is done and smell beautifully. Already bottled and waste put to dry to make powder. Today i checked and this is the stage of miso, soy sauce and i forgot to take a video of the beef garum before closing the box back again. On the wall of the miso the formation is salt! And i have to say very tasty salt at that.
The temperature of the chamber is 55° C stable. I have to say it drastically push the soy and miso to maturation.
1/2 - Soy/spelt miso
3 - soy/spelt soy sauce
4- dry chips of mushroom garum waste
5 - bottled mushroom garum (4 weeks ferm)