Incubator Ideas some ferments like it hot

  • Cooler Insulation

    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.

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  • Aquarium Heater Placement

    Placement for glass aquarium water heater. This 150-watt submersible heater maintains temperatures between 85° - 95° F (30° - 35° C).

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  • Aquarium Heater

    Hard well water leaves residue on the inside of cooler and heater. This will not affect the fermentation process.

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  • Steam/Hotel Pan

    A stainless steel steam pan fits perfectly into the cooler.

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  • Aquarium Bubbler

    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 fermentation.

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  • Hulled Soybeans

    A thin layer of soybeans covers the bottom of this hotel pan.

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  • Water Level

    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.

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  • Finished Tempeh

    After less than two days of fermentation, this tempeh has fully fermented. Note that the lid is down during the fermentation process.

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  • Finished Rice Koji

    After two days, this white rice koji has completed the fermentation process.

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  • Rice Koji Close-up

    Another image of finished rice koji.

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  • Barley Koji

    Most any grain can be used in the process of koji fermentation. The same goes for tempeh. This is barley koji.

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