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Welcome to the 2 Guys & A cooler Channel. Today we explore the possibility of growing Koji using a “Wild Fermentation“ Method. For this video I thought that it would be fun to get my friend and fellow zymologist to join us and share his thoughts about this topic. Get ready as Sandor Katz, author of Wild Fermentation and The Art of fermentation makes a guest appearance on the channel. Sandor's Interview: 0:27 Growing Koji using “Wild Fermentation“ method: 7:44 Be sure to visit Sandor Katz's website at: Here you can learn and book a spot at his upcoming seminars, intensive workshops, and upcoming events. Need kitchen knives? We've teamed up with Dalstrong. Check out their awesome selection and get an automatic 10% off by clicking here: I highly recommend getting your hands on at least one of his books especially if you are interested in anything to do with fermentation. You can find his books here: If you live outside the US and are looking for a Koji Starter be sure to check out this company. It is a Japanese Company that ships koji world wide: If you live in the US and would like a koji kin starter click here: If you want already inoculated koji rice click here: Things I used in this video: Humidifier: Dehumidifier: Temperature controller: Humidity controller: computer fan: cheese cloth: Iodophor Sanitizer: If you would like to support our work (and receive lots of discounts from companies that you're probably already buying from) visit us at Patreon: Knives that we recommend Kotai Chef Knife: For 15% off your order use the discount code: 2guys We get all of our sausage making supplies from the sausage maker You can visit their website here: The largest selection of the best quality casings for sausages/salami: &Click=108419 We get all of our cheesemaking supplies from The New England Cheesemaking Company. You can visit their website here: ?aff=67 Also be Sure to check out our Amazon Store front to see all the things we use: (These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance) Apera pH Meter w/meat probe (Bluetooth): InkBird Controllers temp & Humidity: Sausage Pricker: Dehumidifier EvaDry 1100: Dehumidifier Eva Dry 2200: Hygrometer for chamber: Cool Mist Humidifier: Meat Grinder We use the #22 Small Sausage Stuffer 5# Edge Pro Professional knife sharpening Kit #3 Wusthof Boning Knife: Iwatani Professional Chef Torch: Ink Bird Sous Vide: Bella's Cold Smoke Generator: Accurate Thermometers Thermapen Mk4 - DOT Kitchen Temperature Reader - Signals (4 Channel Temperature Probe) - Extra Big and Loud Kitchen Timer/Alarm - Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
