Guest guest Posted March 1, 2006 Report Share Posted March 1, 2006 Hi Everyone, I've recently made some miso using Koji rice and soybeans according to Sandor Katz' recipe from " Wild Fermentation " . I love miso and have two types going--the red miso which requires a one-year fermentation, and the sweet yellow miso which only requires a 2-month ferment. I bought my original koji culture from Gem Cultures, but I really don't see why I should have to keep purchasing more culture if I don't have to. I would think that once you have the culture, you should be able to grow it/propogate it. I currently have enough koji culture to make one more batch of koji. So my question is: Can I just use some of this cultured koji rice, dried and ground up, and sprinkle it in on a new batch of rice for future koji for the purpose of making miso and Amazaki, etc? I don't see why this wouldn't work. Thanks in advance for your help, Quote Link to comment Share on other sites More sharing options...
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