Current set-up for koji and tempeh making. This 60-quart
insulated cooler helps to maintain a steady temperature.
This model comes with wheels for easy transportation when
full of water.
Placement for glass aquarium water heater. This 150-watt
submersible heater maintains temperatures between 85° -
95° F (30° - 35° C).
Hard well water leaves residue on the inside of cooler and
heater. This will not affect the fermentation process.
A stainless steel steam pan fits perfectly into the cooler.
An aeration device inteded for aquariums works great at
circulating the warm water. It also introduces fresh air
into the cooler which is another important factor in mold
A thin layer of soybeans covers the bottom of this hotel
Notice that the water level meets the pan. This helps
maintain a steady temperature but it does make the cooler
much more challenging to move.
After less than two days of fermentation, this tempeh has
fully fermented. Note that the lid is down during the
After two days, this white rice koji has completed the
Another image of finished rice koji.
Most any grain can be used in the process of koji
fermentation. The same goes for tempeh. This is barley koji.
FermUp is a podcast and blog about food fermentation. We cover the
what, why and DIY how-to. Learn ways to ferment common food items
and exotic relatives. If it is fermentable and edible, we will eat
and write and speak all about it.
Copyright © 2016 Branden Byers.
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