Fermentation Support Forum

Hi Guys,

I am trying to grow soybean koji in my tempeh setup/process.
I have fridge with lighthbulb and temp sensor and no steamer - I just soak for 12h and cook for 20min with some vinegar.
Works great for tempeh. I thought koji is quite similar so gave it a go.

First two times were too wet I guess and turned into the usual stickyicky brownish gunk when things are just not right.

Third time I liberated the beans from the plastic bags after koji started growing and gave them a little bit more air - it was not ideal but the result look like this - does it look right to you? I have nobody around to tell me if this is ok. The whole process in pics -

looks good; no need for plastic bags neither koji , nor tempeh.
Try to put them in clean trays covered by newspaper. Stir koji as it overheats, if it goes more then about 37dg.C natto takes over . Do you use A. sojae?

I think it is A Sojae from here https://www.fermentationculture.eu/shop/soy-koji/

Tempeh is quite happy in the bags but got a wooden frame for drying herbs and will try that next time.

My next try will be barley koji got special spores for that too.
Is it ok If I mix different koji layers in my fermentation pot?

it is ok to mix , now I am even trying mixed beans/seed tempeh with a pinch of koji spores added to the tempeh starter