NOMA'S CITRIC KOJI WATER RECIPE | NON-ALCOHOLIC WHITE WINE & SAKE

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Citric Koji Water Recipe
500 grams pearled barley
1 teaspoon diluted a. Luchenesis
2.3 kg water
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#fermentation #vegan #noma

[@gayzion]

The legendary aspergillus luchuensis!! I had looked for it years ago in China and never found it, now you can get it online in Europe - what a time to be alive! Thanks for this video, awesome as always

[@divinepower5131]

Chinese uses wine yeast to make sweet rice wine drinks🎉🎉

[@divinepower5131]

Chinese uses wine yeast to make rice drinks

[@lillianlouie4284]

Congratulations for finishing this project! Looks like a success.

[@melissanguyen8973]

i can’t wait to try it what’s your book called 😘❤️

[@mathiassack8833]

Is the barley with skin or peeled? Thank you so much for your content. I'm working through the world of fungi for 3 years. Your content is realy very helpful. Thanks a lot for your work!

[@marianoleroyag]

Try make tepache it’s from Mexico

[@graphene1487]

I second this. Tepache is delicious, probiotic and mildly alcoholic. ❤

[@jessemiller8310]

Am reading the koji chapter right now, and I found the video! So cool! Anyone interested at all in fermentation or reading cook books should read thru Nomas guide lotta good stuff in there

[@crayasiankid]

This is very interesting, looking forward to seeing your other fermentation videos. I wonder if you used rice instead of the pearl barley it might have more closer to the sake flavours, where as this is a lot like making non-alcoholic beer IMO. What do you think?

[@tamcon72]

I felt exhausted watching this process, but I thoroughly enjoyed your evaluation of the finished product! I'm definitely team seitan, though; I've left my kombucha, etc.-making days behind me, LOL! Thanks for posting : )

[@terryterry1655]

5:37 .. WAT POWDER IS TIS ?THX

[@alpacapancake]

Your videos make me happy and calm :)

[@melissanguyen8973]

I’m going to need this 😘❤️

[@ultra1000]

The word is forage!

[@martinevanhaperen4745]

Such a cool video! I made my first attempt at miso a few months back but it developed a very unpleasant acetone flavor. Will definitely try again though. I need to get the Noma book!

[@jaymayhoi]

this is so cool! love your channel, find all these interesting experiments

[@raverider2327]

That's amazing!!

[@moramen2855]

Interesting