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