Current set-up for koji and tempeh making. This 60-quart insulated cooler helps to maintain a steady temperature. This model comes with wheels for easy transportation when full of water.
Placement for glass aquarium water heater. This 150-watt submersible heater maintains temperatures between 85° - 95° F (30° - 35° C).
Hard well water leaves residue on the inside of cooler and heater. This will not affect the fermentation process.
A stainless steel steam pan fits perfectly into the cooler.
An aeration device inteded for aquariums works great at circulating the warm water. It also introduces fresh air into the cooler which is another important factor in mold fermentation.
A thin layer of soybeans covers the bottom of this hotel pan.
Notice that the water level meets the pan. This helps maintain a steady temperature but it does make the cooler much more challenging to move.
After less than two days of fermentation, this tempeh has fully fermented. Note that the lid is down during the fermentation process.
After two days, this white rice koji has completed the fermentation process.
Another image of finished rice koji.
Most any grain can be used in the process of koji fermentation. The same goes for tempeh. This is barley koji.
FermUp is a podcast and blog about food fermentation. We cover the what, why and DIY how-to. Learn ways to ferment common food items and exotic relatives. If it is fermentable and edible, we will eat and write and speak all about it.
Copyright © 2016 Branden Byers.
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