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Listen "#11 koji"
Episode Synopsis
Aspergillus oryzae... This magical mould has hundreds of applications that are being uncovered one by one by creative fermenters all over the world. Before yóu start kojifying everything, you might want to get to know this bug a little better: who are you? How do I work with you? What do you need to be happy? And why can I eat you, but can't I eat some of your other fuzzy friends?
More episodes of the podcast Fermentation Cast
#19 the future of fermented foods
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#18 Beetroot special
05/12/2025
#17 David Zilber
16/05/2025
# 16 vanilla
02/05/2025
#15 tempeh
18/04/2025
#14 future ferments at Expo West
04/04/2025
#13 shoyu
21/03/2025
#12 miso - special!
07/03/2025
#10 kombucha
07/02/2025
#9 vinegar
24/01/2025
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