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A KIND OF HOMEMADE KOJI AS A BED FOR FERMENTATION! - Yemoos Nourishing Cultures Forum

A KIND OF HOMEMADE KOJI AS A BED FOR FERMENTATION!

Discussion of other cultures not listed above
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victoria2dc
Posts: 1
Joined: Wed Oct 12, 2016 8:49 am
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A KIND OF HOMEMADE KOJI AS A BED FOR FERMENTATION!

Postby victoria2dc » Wed Oct 12, 2016 12:19 pm

Has anyone here used short grain/white Japanese rice, cooked and fermented and then used to inoculate vegetables to make Japanese pickles and various recipes using "organic kombu" as a kind of bed from which a variety of pickles can be fermented?

Please share your experience if you have any thoughts about my process, which I have not carried out yet!

Thanks,
Vicki

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