Autoplay
Autocomplete
Previous Lesson
Complete and Continue
Koji, Miso & Tempeh Course (Spore Fermentation Course)
Introduction
Introduction to SPORE Fermentation
Making Koji
What is Koji & Miso (1:36)
Supplies Needed (3:19)
Introduction to Making Koji
Making Koji - Step-by-Step Guide Overview
Day 1 - Prep & Soak Substrate (2:21)
Day 2 - Steam, Clean and Inoculate (18:13)
Day 3 & 4 - Incubate, Check-in and Harvest (12:18)
Temperature & Moisture (0:28)
Sporing for future harvests
Shio Koji (3:32)
Making Miso
Introduction to Miso (1:37)
Supplies & Ingredients Needed (9:30)
Making Miso -Step-by-Step Guide Overview (15:10)
Salt % in miso making (10:05)
What to do when there is mold? (2:23)
Creative ideas with miso
Tempeh
Introduction Tempeh
Supplies and Ingredients Needed (1:30)
Getting Started - First Steps (5:19)
Making Tempeh - cool, inoculating, wrapping, incubating (13:36)
Alternative Packaging For your Tempeh
Preparing Finished Tempeh (10:56)
Storing Tempeh (1:08)
Problem Solving / Avoiding (0:52)
Alternative Packaging For your Tempeh
Lesson content locked
If you're already enrolled,
you'll need to login
.
Enroll in Course to Unlock