Sandor Katz Makes Miso ~ Fermentation Workshop Episode.03

Our fermentation residency workshop series continues as Sandor show us how to make Adzuki Bean Miso. He starts with a tray of steamed barley which he inoculates with koji. The mature koji is salted to make shio-koji, rich with amylase. This amylase is used to break down a big pot of adzuki beans into miso. Malted rice for making Shio Koji = https://amzn.to/2Ll0xtp Handbook of Indigenous Fermented Foods by Keith Steinkraus = https://amzn.to/2J0PHu0 The Book of Miso = https://amzn.to/2wZoK56 Where did I learn all of this? I read. I read books, real, honest to God books! Here's the reading list: The Noma Guide to Fermentation https://amzn.to/2RX5f3A Wild Fermentation, 2nd Edition by Sandor Ellix Katz https://amzn.to/2qMq5XE The Art of Fermentation by Sandor Ellix Katz http://amzn.to/2BP75eL Vinegar Revival Cookbook by Harry Rosenblum https://amzn.to/2K2W3qA Nourishing Traditions by Sally Morrel Fallon http://amzn.to/2BGzsez True Brews by Emma Christensen http://amzn.to/2B6vcsz Real Food Fermentation by Alex Levin http://amzn.to/2jkoFQb The Big Book of Kombucha by Hannah Crum http://amzn.to/2B7CrQH New York Times Cookbook by Amanda Hesser http://amzn.to/2kt5W8D Pollan on Food Boxed Set by Michael Pollan http://amzn.to/2BOecEt Charcuterie http://amzn.to/2kq3Zd7 by Michael Ruhlman On Food and Cooking by Harold McGee http://amzn.to/2ktFawY The Moosewood Cookbook by Mollie Katzen http://amzn.to/2jmwu87