In this video we look at how to make Koji Kin. This is the spore stage of the fungus Koji. If you can make Koji Kin you will never have to buy spores again.

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Koji Spores [ Ссылка ]
Excalibur Dehydrator: [ Ссылка ]


To make Koji Kin you need to start off with fresh spores. At this poing make koji rice like normal (see my video on making Koji Rice: [ Ссылка ]).

Once you make Koji Rice continue the incubation process another 48 hours (check daily to see the progree) at the same values as Koji Rice. 85f with 80% humidity. You will start to notice that the rice will turn yellow then green spores will begin to form. As soon as you have uniform coverage of the green koji spores then you can remove it from the chamber.

Break it up into chunks and dry for a few days. Once dried using a blender or spice grinder blend everything up together to make a fine powder. This will be your Koji Kin for future batches of Koji rice...

Store in airtight container in the fridge or freezer.

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Vacmaster Vacuum Sealer [ Ссылка ]

Chef's Knife Yaxell Gou 8inch [ Ссылка ]

Wusthof Boning Knife [ Ссылка ]

Edge Pro Professional knife sharpening Kit #3 [ Ссылка ]

Iwatani Professional Chef Torch [ Ссылка ]

Anova Sous Vide (For home use): [ Ссылка ]

InkBird Controllers temp & Humidity [ Ссылка ]

Dehumidifier Eva Dry 2200 [ Ссылка ]

TaoTronics Humidifier [ Ссылка ]

Meat Grinder We use the #22 [ Ссылка ]

Small Sausage Stuffer 5# [ Ссылка ]





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My Absolute favorite thermometers:

• Thermapen Mk4 - [ Ссылка ]

• DOT Kitchen Temperature Reader - [ Ссылка ]

• Signals (4 Channel Temperature Probe) - [ Ссылка ]

• Extra Big and Loud Kitchen Timer/Alarm - [ Ссылка ]

• Pocket Temp/Humidity Meter: [ Ссылка ]





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Eric

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