Koji grains - Steaming time vs Cooking time

Miso, tamari, tempeh, idli/dosa, natto, and more!

Moderator: Christopher Weeks

Koji grains - Steaming time vs Cooking time

Postby terji on Fri Aug 31, 2018 8:52 am

Hi,

I do not have a steamer or anything similar, I was always cooking soaked beans for tempeh for 15min with some vinegar in it.

I suppose this step was to get rid of some harmful bacteria.

My question is - what is the purpose of steaming in making soy/barley koji and how can it translate to cooking time?

I also dry the beans in the oven afterwards till they are semi dry in an oven - should I do this for koji too?

T
terji
 
Posts: 42
Joined: Sun Aug 12, 2018 2:44 am

Return to Legume Ferments

Who is online

Users browsing this forum: No registered users and 7 guests