Koji Basics Part 1: Koji Fast Pickle
Тәжірибелік нұсқаулар және стиль
This is a great introduction to the art and science of koji. Chef Ken Fornataro explains why he uses koji in pickling and how it accelerates the enzymatic reactions in proteins, sugars and starches. And he shares a couple of darn good pickle recipes that can be ready in as little as two hours!
Пікірлер: 20
2021, waiting for more koji application how-to videos with this great chef.
Fascinating
Genius chef, such a wealth of knowledge. Thank you 🙏 for sharing!
🌟Amazing! 🙏 Thank you for generously creating and posting this video series! 🌟
@culturedandcured6008
3 жыл бұрын
We love these pickles. Made them all summer with cukes and herbs from the garden. Thanks for watching!
Thanks for your inspiration and I just my first ever Shio Koji. :)
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
3 жыл бұрын
That's wonderful. Please let us know what you make.
Excellent Very interesting 😊
Thanks! great vid! what was the powder added with the dill seeds? Can't wait to try it.
Wow!
When all the pickles are eaten, what is done with the left over koji brine in the jar or bag?
more youtube vedio please, about traditional fermentation
@amykalafa2134
3 жыл бұрын
We have many more already filmed. Just need to find the time to edit them all. We'll post more soon.
I kept waiting for someone to taste the daikon?
what college or university did you graduate from??
Corta el agua!
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.
Does this chef have muscle motor skill issues.
Why in the world do I want to use this product to me it's a violation