Ugh sucks! Hope it can get fixed soon

Haha, I read that one already. I found it to be less sad though than Never Let Me Go. I feel like Klara had these (sometimes literal) shiny moments of joy, but Kathy seems just..so muted throughout the entire book which I think is quite intentional, but it almost felt kind of oppressive to read.

Sometimes, when I hit this problem, I search for the topic and research a bit in Korean to try to pick up standard vocabulary on the topic.

Yes, please feed me the 300 year old sauce or pickles

When I woke up the koji with warm water, it smelled sooo nice!

Fermentation is so fascinating! The koji rice that I inoculated this was so cute and fuzzy

Will do! Haha at least with any major changes. I'm excited to see what happens!

I'm so excited to see what happens! Also gonna see if the beans work as fermentation weights

This used up the small brick I bought because I wasn't sure how it was gonna behave, but I think I'll probably go back to buy some more and try to shio koji marinade a bunch of stuff!

I was reading this article from them:

www.americastestkitchen.com/articles/765...

Pork and beef. One guy also made rotisserie and fried chicken with a shio koji marinade (so not directly growing the mold on the meat).

It's wild. Apparently the mold covered meat is like the best thing you've ever tasted after you fry it with some butter. The pre-broken down fats, sugars, and proteins do really well in the Maillard reaction to form a delicious crust according to one account. I'm so curious!

Yes please. I would like to make some ricotta taste like Parmesan cheese.

These specific yeastie beasties (Aspergillus oryzae) do a bunch of external enzymatic digestion to break down complex sugars, proteins, and fats, making them more accessible for your tongue to taste and your digestive system to breakdown/absorb which makes stuff extra tasty

I wish I had an incubator...

Ugh. Gross. Wtf?

I really want to try gochujang sometime, but apparently those microbes need sun, and you gotta stir it but if moisture leaks in it's ruined...not sure I trust Texas weather enough to try that one.

Update in six months 🥲

..or less if it spoils 😅

Though the Internet says that once you have one batch going, sometimes you can cut the ferment time in half by seeding with the previous batch!