#kojibuildscommunity — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #kojibuildscommunity, aggregated by home.social.
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Koji Dinner happening in Chicago at Charlie Trotter's on Sept 28! Jeremy Umansky himself will be participating.
I convinced my boss to do a double date and expense it! 😆
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I got in trouble taking this photo, but respect to Hunt & Gather in Portland! #KojiBuildsCommunity
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Going to miss this place, and this guy in particular. Whenever I'm back in Cleveland I'll be sure to stop by.
There's no place quite like Larder, and no one quite like Jeremy Umansky. Before I met him I was just a nerd with a garden, but the power of koji—presented by such a genuine and friendly person—has literally changed my life for the better.
May the microbes be with you, friend!
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I found my miso-style doubanjiang while preparing for a move and finished the logbook!
This paste is really incredible, worth every one of the four years it was hiding behind my other ferments.
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Kojicon 2024 tickets are on sale! https://kojicon.org/register
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Some folks who love #fermentation get nervous about #koji because it's a mold.
Mold is a fungi.
Did you know that yeast are also fungi?
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Crock of Time has surpassed 2,000 followers on Instagram! The Miso Day video is doing numbers I have never seen before, currently 2x more views than my other most popular video.
https://www.instagram.com/reel/CxVxvphrdVp/?igshid=MzRlODBiNWFlZA==
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Happy #MisoDay! This shiso #miso turned out better than I could have expected, partially due to forgetting about it for an extra year. 😳
https://youtube.com/shorts/vVpQX7gZYKo
#fermentation #koji #KojiBuildsCommunity #shiso #perilla #preservation #soy #ModernMiso
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My internet friend Keith Wong has just published a book about #natto! He has been an invaluable resource for information about #koji. If you like or are interested in natto you should buy his book!
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How is it almost Easter already? I'm terrible at being topical. Anyways here's Wagyu Corned Beef part 2: Sous Vide Boogaloo.
https://youtube.com/shorts/ULB1wodCjMc
#SousVide #wagyu #CornedBeef #recipe #food #fermentation #StPatricksDay #amazake #meat #homemade #DIY #koji #KojiBuildsCommunity #CrockOfTime
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Dang, the Crock of Time Discord is really popping lately. I'm humbled to have so many incredibly knowledgeable and adventurous folks sharing what they're making.
If there's a #fermentation-shaped hole in your life, this is where you can fill it!
https://crockoftime.com/discord
Boosts appreciated to help others find their community.
#discord #DIY #koji #KojiBuildsCommunity #crocks #cooking #food #community #CrockOfTime
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#Wagyu corned beef at home!
I had the best corned beef of my life last week. I followed my standard recipe for corned beef at home, and added amazake to the cure—the enzymes produced by koji tenderize the meat and make searing at the end quick and easy.
#CornedBeef #curing #amazake #fermentation #recipe #DIY #StPatricksDay #koji #KojiBuildsCommunity #CrockOfTime
https://youtube.com/shorts/TVaYxm8nl4I
Link description: 1 minute video showing the curing process
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Wagyu Corned Beef
#amazake #cornedbeef #curing #koji #kojibuildscommunity #vacuumbag
When you see a wagyu beef brisket at the grocery store 3 weeks before St. Patrick’s Day, what do you do? If you’re me, you buy it and corn it. Was it expensive? Yes. Was it worth it? Read on…
…oh yea.
Wagyu beef, in this case American wagyu, is a cattle breed derived from native Japanese cattle. The kind I bought is Sakura American Wagyu,…
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After 2 years, I'm calling this fermented sourdough bread sauce done!
Sourdough Tianmanjiang
#CrockOfTime #KojiBuildsCommunity #sourdough #SourdoughDiscard #koji #Kojicon #ZeroWaste #DIY #food #fermentation
https://youtube.com/shorts/TqE3iWSgdVg
Link description: short minute-long video showing the result with a summary of the process.
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#Kojicon is almost here! Get in while there's still time! It's the best, most accessible VIRTUAL #food & #fermentation conference around.
Feb 20–Mar 5
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#Kojicon is NEXT WEEK! It's not too late to sign up for as little as $30!
Go to https://kojicon.org to sign up for 2 weeks of the most informative, hands-on *virtual conference* about koji & #fermentation that you'll ever experience.
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Cedar "weights" for #miso!
#DIY - #cedar #wood slices for #fermenting are not available for purchase, but very easily to make.
Instruction: https://bit.ly/3CAUvktMy cat always make sure that I do everything right! 😂 :blobcathearts:
#fermented #koji #kojibuildscommunity #kojiculture #cat #cats #catsofmastodon
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#Kojicon 2023 tickets are on sale now!
I hope you'll consider attending if you're even remotely interested in koji in particular or fermentation in general, you won't regret it!
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Kojicon 2023 Announced
The best virtual conference in fermentation is coming back! Tickets go on sale January 5, 2023 at kojicon.org! Last year there were many excellent sessions, including information sessions as well as workshop-style sessions demonstrating how to make things with koji, and also featured some koji-cousins from China and Korea. You can get the most up-to-date information about the conference at that link and also on…
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I just made Shoyu Koji - the ultimate #seasoning for (almost) everything. It's a real #umami bomb! #ShoyuKoji is the perfect combination of the taste of #soysauce with the power of koji.
It's very easy to make this #ferment, you just have to combine #shoyu (soy sauce) and #rice koji (#kome #koji).
Instruction (in German) use deeple: https://bit.ly/3Xqmufm
#freiwilligaufgesprungenergranatapfel #fermentation #aminosauce #womenandkojimaking #kojibuildscommunity #fermentedfoods #kojiculture