Pressure-cooked beans for tempeh, natto, koji and miso
Soaked soybeans softened under pressure in a multicooker instead of simmered for an hour or more, then drained, dried and cooled quickly before inoculation.
Recipes
1504 records with their sources, across 11 categories.
All legumes and seeds8
Adjacent and excluded4
Legume, seed and plant-protein ferments2
Koji, mold starters and mold-ripened ferments1
Not yet classified1
Adjacent and excluded4Legume, seed and plant-protein ferments2Koji, mold starters and mold-ripened ferments1Not yet classified1Filtered to
Recipes