It’s hard to see, but the radishes in my dongchimi had some color change. Everything smelled fine, but I wasn’t convinced so I didn’t eat it.
Both photos were after I drained out the liquid. Before I drained it, it looked like this:
That’s a lot of life going on in there.
I haven’t had the energy to buy the ingredients again. But I still wanted to work on some fermentation so I decided to try my hand at amazake.
Amazake is a drink made from sticky rice and koji grains. Koji are rice grains that have been inoculated with the bacteria you would use to make miso soup and other Japanese fermented products. Amazake, like yogurt, needs a certain temperature range to ferment. It was the primary reason why I never bothered to make it.
Last week, it occurred to me that I had access to a couple of sous vide products which could make DIY amazake possible in my house. So, it’s currently doing its thing in a slow cooker hooked up to a Codlo device.
This is what determination looks like:
It’s not the most thought-out set-up, but that’s what I get for not planning ahead. What you see is a 3qt sauce pan (with the rice and koji) set into a 4.5 qt oval slow cooker. The sauce pan was too tall, and the handle was in the way. So, I resorted to covering it with aluminum foil.
I am ridiculous, I know.
This also won’t be done until about 10pm because cooking the rice and then cooling it took me longer than I had anticipated.