Experiments
Lacto-Fermented Grain
This experiment compares standard and nixtamalized lacto-fermented grain to study flavor and fermentation behavior.
Malted Rye Bread Syrup
This experiment uses diastatic malt to turn stale rye bread into a sweet fermentable syrup base.
Grain Tea
This experiment compares roasted grains, brew methods, and roast profiles for a grain-based tea.
Lacto Blueberries
This experiment lacto-ferments blueberries to compare acidity, funk, and temperature-driven flavor differences.
Concord Grape & Mugwort Kombucha
This experiment ferments Concord grape juice with mugwort to test a more bitter, herbal kombucha profile.
Black Oat Koji Tea
This note records a cold brew of black oat koji with cherry-like, fruity, and chocolatey flavors.
Lacto-Fermented Shiitake
This experiment lacto-ferments shiitake mushrooms to preserve them and capture a savory acidic brine.
Lacto-Fermented Squash
A fast lacto-fermented squash that turned sharply acidic within a few days and likely needs a shorter fermentation.
Amazake
This experiment compares parallel amazake trials across different koji substrates and incubation setups.
Okara Ricotta
This experiment tests okara as the base for a cultured, plant-based ricotta alternative.
Pumpkin Seed Yoghurt
This experiment tests whether pumpkin seed milk can ferment into a thick, plant-based yoghurt.
Roasted Soy Milk
This experiment compares soy milk pre-treatments to reduce beaniness without sacrificing yield.
Sorghum Koji
This experiment tests sorghum koji while focusing on moisture control during incubation.
Soy Bean Koji
This experiment grows koji on soybeans to assess mycelium growth and drying needs.
Soy Yoghurt
This experiment compares several soy yogurt ratios and additions to refine texture and flavor.
Sunflower Presscake Garum
This experiment compares roasted and unroasted sunflower presscake in a garum-style ferment.
Lacto Snap Peas
This experiment lacto-ferments snap peas in snap pea juice to preserve texture and deepen pea flavor.
Oat Garum
This experiment combines oats, sorghum, and kinako in a high-temperature garum to explore a roasted, savory flavor profile.
Oat Koji
This experiment refines a process for growing koji on oats by balancing hydration, grain cracking, and post-steam flouring.
Okara Miso
This experiment combines okara and koji to turn a dry soy byproduct into a rich fermented paste.
Black Oat Koji
This experiment blackens oat koji to test its bitterness and chocolate-like potential as part of the coffee project.
Chamomile Leaf Kombucha
This experiment ferments a chamomile leaf infusion with honey and starter liquid into a herbal kombucha.
Honey-Fermented Garlic Scapes
This experiment ferments garlic scapes in buckwheat honey to see how the drawn-out liquid develops over time.
Koji Salt Cured Tofu
This experiment cures tofu in a salty koji paste to test a shio-koji-adjacent approach without an extended fermentation.
Lacto-Fermented Burdock
This experiment lacto-ferments burdock root to test its texture and how it carries smoky heat.
Lacto-Fermented Cauliflower
A simple lacto-fermented cauliflower with a clean, acidic flavor and a straightforward lactic profile.
Lacto-Fermented Celtuce
This experiment lacto-ferments celtuce to see how a simple 2% salt ferment changes its flavor.
Lacto-Fermented Fresh Cranberry Beans
This experiment lacto-ferments fresh cranberry beans to test texture after a brief pre-boil.
Lacto-Fermented Kholrabi + Maple
This experiment ferments kohlrabi with maple syrup to compare flavor and texture against a standard lacto ferment.
Lacto-Fermented Strawberries
This experiment compares whole-brined and sliced dry-salted lacto-fermented strawberries.
Maize Amazake
This experiment tests whether nixtamalized Bloody Butcher corn can be saccharified into an amazake-style drink with wheat koji.
Mushroom Butt Garum
This experiment turns roasted mushroom trim into a garum by combining it with koji for a long enzymatic ferment.
Anasazi Bean Koji
This experiment inoculates anasazi beans with koji, then tests roasting and blackening them as coffee or chocolate substitutes.
Black Bean Koji
This experiment inoculates black beans with koji, then tests roasting and blackening them as coffee or chocolate substitutes.
Blackened Syrup
This experiment tests how sorghum, honey, and maple syrup behave under a long blackening process.
Canola Presscake Garum
This experiment compares roasted and unroasted canola presscake garums to evaluate their protein-derived umami potential.
Lacto-Fermented Asparagus
A quick lacto-fermented asparagus with crunchy texture, pickle-like acidity, and better flavor after chilling.
No Salt Miso
This experiment tests a no-salt miso held at high heat to prevent spoilage while enzymatically breaking down the substrate.
Vegetable Bushi
This experiment adapts katsuobushi-style preservation to vegetables and maps a simplified first trial.
Lacto Roasted Squash Trimmings
This experiment ferments roasted honeynut squash trim to see how lacto-fermentation changes both the liquid and dried solids.
Roasted Soybean Powder
This experiment roasts soybeans to test different paths toward a kinako-style powder.
Peanut Ice Cream Base
This experiment builds a non-dairy ice cream base from raw peanuts.
Soy Ice Cream Base
This experiment develops a dairy-free soy ice cream base for the Ninja Creami.
Cranberry Bean and Sunchoke Miso
This experiment combines cranberry beans, soybeans, and roasted sunchokes into a composite miso paste.
Grain Tempeh Burger
This first iteration uses spelt and tempeh to explore a grain-based burger with meaty texture.
Koji-Blackened Vegetables
This experiment blackens several koji-inoculated vegetables to compare how each substrate develops under the same process.
Koji-Inoculated Tofu
This experiment tests whether salted tofu inoculated with koji can develop a cheese-like texture and umami profile.
Lacto Barley and Soy
This experiment uses blended cooked barley and soybeans in a salty lacto-fermentation to explore both the liquid and solid results.
Malted Oat Syrup
This experiment uses diastatic malt to convert rolled oats into a distinctive grain syrup.
Soy Yoghurt
This experiment tests whether soybeans can produce a neutral yogurt suitable for fermentation.
Malted Grain Milks
This experiment uses malt to convert grain starches into sugars for plant-based milk alternatives.
Malted Stale Bread Caramel
This experiment uses malt enzymes to turn stale sourdough bread into a caramel-like syrup.
Grits Miso
This experiment turns toasted grits and fresh koji into a fermented paste with a toasty, corny flavor.
Soy Milk
This experiment produces a drinkable soy milk as part of the broader plant-dairy project.
Shio Koji Grain Cheese
This experiment ferments grains in shio koji to mimic the lactic, cheesy qualities of fresh mozzarella.
Einkorn Pasta
This experiment tests multiple approaches to making pasta with einkorn flour and cornmeal.
Barley Soy Miso
This experiment combines barley and soybeans into an awase-style miso with a distinctly grain-based character.
Blackened Squash
This experiment blackens buttercup squash to see how the technique reshapes its sweetness and savory depth.
Carrot Charcuterie
This trial uses leftover carrots to explore a koji-inoculated charcuterie-style preparation.
Koji (Pearled Barley)
This process outlines how to grow koji on pearled barley for later experiments.
Lacto-Wineberries
This experiment lacto-ferments foraged wineberries with salt to draw out their own brine.
Soybean Tempeh
This first scratch-made soybean tempeh establishes a baseline for later substrate experiments.
Black Emmer Tempeh
This experiment blackens emmer tempeh over a month to explore sweeter, chocolate-like flavors.
Resinous Polypore Garum
This experiment turns the woody parts of resinous polypore into a savory garum.
Emmer Tempeh
This experiment makes tempeh from black emmer using the soybean version as a baseline.
Cherry Umeboshi
This experiment uses cherries in place of plums to make an umeboshi-style lacto-fermented preserve.
Blackened Tempeh "Chocolate"
This experiment dries and grinds blackened tempeh into a chocolate-like paste.
Blackened Tempeh
This experiment holds tempeh at high heat for an extended blackening to develop deep savory and chocolate-like flavors.
Koji-Salt Cured Anise Hyssop Flowers
This experiment preserves anise hyssop flowers with salt and koji to build a fragrant cured condiment.
Lacto-Strawberries
This experiment lacto-ferments strawberries in their own juices with a 2% salt brine.
Malted Oat Amazake
This experiment combines malt and koji to make a less-sweet oat amazake with a more pronounced malty flavor.
Soybean Koji "Coffee"
This experiment blackens soybeans with koji to test them as a coffee or chocolate substitute.
Tops Garum
This experiment turns carrot greens and koji into a savory garum from what would otherwise be waste.
Lacto Cherries
This experiment lacto-ferments cherries in a light salt brine.
Blackened Beets
This experiment compares two blackened beet variations to see how koji changes the process and flavor.
Blackened Tomato
This experiment compares three blackened tomato variations to see how salt and koji affect the outcome.
Malt Garum (Diastatic Light Munich)
This experiment uses light Munich malt and koji to make a malty, high-temperature garum.
Oat Malt Garum
This garum combines oats, light Munich malt, and koji for a long, high-temperature enzymatic ferment.
Lacto-Amazake (Buckwheat)
This experiment lacto-ferments diluted buckwheat amazake to turn some sweetness into acidity while building carbonation.
Buckwheat Amazake
This experiment uses buckwheat and koji to make a variation on traditional amazake.
Clarified Amazake
This experiment uses freeze clarification to turn cloudy amazake into a clear, wine-like liquid.
Rye Amazake
This experiment uses rye berries and dried koji to make an overnight amazake.
Rye Koji "Coffee"
This experiment blackens koji-treated rye berries, then roasts them to test coffee- and chocolate-like flavors.
Unripe Peach Cheong
This experiment makes cheong from unripe peaches to test whether they yield a compelling sweet-tart syrup.
Toasted Rye Infused Vinegar
This experiment infuses vinegar with toasted rye berries to capture the grain's roasted flavor.
Frozen Amazakes
Amazake's high glucose content makes it a compelling base for frozen desserts like sorbet, granita, and ice cream.