Koji Basics Part 1: Koji Fast Pickle

[@jamestriplett790]

2021, waiting for more koji application how-to videos with this great chef.

[@craigkeller]

Genius chef, such a wealth of knowledge. Thank you 🙏 for sharing!

[@Phasefirefilms]

Fascinating

[@poetry2024]

Thanks! great vid! what was the powder added with the dill seeds? Can't wait to try it.

[@uniom5078]

Very nice! Learned a great deal. I was nervous about using koji. But after watching this I feel much more equipped to make some tasty things. 🙏🙏🙏

[@amykalafa2134]

That's wonderful. Please let us know what you make.

[@ozdoits]

🌟Amazing! 🙏 Thank you for generously creating and posting this video series! 🌟

[@culturedandcured6008]

We love these pickles. Made them all summer with cukes and herbs from the garden. Thanks for watching!

[@hong_kitchen]

Thanks for your inspiration and I just my first ever Shio Koji. :)

[@jamestriplett790]

When all the pickles are eaten, what is done with the left over koji brine in the jar or bag?

[@jmudikun]

Excellent
Very interesting 😊

[@faithpon9324]

I kept waiting for someone to taste the daikon?

[@johannavanwinkle815]

Wow!

[@jessicabritain7538]

more youtube vedio please, about traditional fermentation

[@amykalafa2134]

We have many more already filmed. Just need to find the time to edit them all. We'll post more soon.

[@theboringchannel2027]

use SUGAR instead of salt to draw the water out of the veggies,
will make it crispier than salt, with no sweet taste,
or having your veg absorb the salt.

[@joesmith7427]

what college or university did you graduate from??

[@elfoburlon8231]

Corta el agua!

[@MikeRivera-vx7jq]

Does this chef have muscle motor skill issues.

[@One.natation]

Why in the world do I want to use this product to me it's a violation