S2E6 recognising good and bad koji

[Level: medium]The next batch of episodes are all about koji. The first we dive deeper into the making process, which we briefly touched upon in season 1. There’s a lot more to this fluffy friend than a simple growth of 2 days! We discuss growth phases, how to recognise where you are in the process, koji-styles and how to judge the quality of your koji. The episodes end with a beautiful sonification of the growth process.The Koji-episodes are recorded with our guest co-host Maxene Graze; author of the Koji Collection substack. She translates articles about koji from Japanese to English, to help broaden everyone’s knowledge about this fungus. To read the article on which this episode was based and see illustrations of the different types of koji, go to https://thekojicollection.substack.com/p/visuals-of-koji.We'd also like to invite our listeners to share pictures of koji they made: good and bad. Once we have a proper collection, we will make a post containing all these pictures to help you recognise all different forms, succeses and failures.Like the podcast? Buy me a coffee!buymeacoffee.com/Fermentationcast