This list is huge, but this one just came to mind - In late 2024, I thought I'd be clever and trial a vinegar using some sake kasu from our sister sake brewery. It was my first time working with the kasu in this way, and I did the vinegar in the same way I usually do - dilute the medium to ~6% ABV and oxygenate with an aquarium pump I got from the pet store. But there was WAY too much sediment. Fruit flies descended, maybe a house fly or two, and the small gaps I'd left in the top surrounding the pump hose became a breeding ground. Returning from travel a few days later, I found a swelling mass of eggs and writhing larvae. I should've thrown that thing in a volcano, but the garbage disposal did just fine. I wish I had some pictures - god, how awful. Ok - what's yours? 😅

Its time to show off. What have you made recently? Did it surprise you? What did you learn? Show and tell!

Hey I'm Nick. I enjoy long walks on the beach, and in my free time, I teach people how to eat mold. Pictured: a deranged man (right) with a jar of pinto bean and ancho chili miso (left).

Hey! I just put the finishing touches on the Shio Koji Masterclass and Fermentation 101 course - did I miss anything? How's the clarity? Check em out in the Classroom tab and let me know what you think! Also, I'll be releasing a Koji 101 course this month and have a few other courses planned - but I really want to know... ❓Do you have any specific content/courses you'd like to see? Open to all suggestions. Thanks! Happy fermentin' :)

Wanted to know how I would make a berry jam with Koji. I want it to continue fermenting slowly in the fridge and also be readily available whenever wanted. Mainly for my kids. Thank You