Background
This experiment is an enzymatic ferment using Light Munich Malt and koji. The malt is ground to a relatively fine consistency, coarser than flour, to break down the hulls and make the starches more accessible to the enzymes in the koji. The mixture is held at a high temperature to encourage enzymatic digestion, distinguishing it from a typical lacto-fermentation.
Using malt in a process similar to a garum or miso is interesting because it introduces a second source of enzymes. In addition to the enzymes from the koji, the malt’s own enzymes will break down starches into maltose. This should result in a final product that caramelizes and darkens more readily, but is ultimately less sweet than a glucose-dominant ferment. The hope is that this dual enzymatic action will create a uniquely rich and malty flavor profile. This experiment also explores a broader goal: developing the complex, savory flavors typically associated with cooked meats from grains and other plant-based sources, which can significantly enhance plant-based cuisine.
Recipe
Ingredients
500g Water
250g Light Munich Malt
100g Red Miso Koji
42.5g Kosher Salt
Equipment
Blender or Grain Mill
Kitchen Scale
Mixing Bowl
Dehydrator
Instructions
-
Preparation
Grind the malt until it is relatively fine, but coarser than flour. -
Mixing
Combine the ground malt, koji, 250g of water, and 30g of salt. After observing the mixture was too dry, an additional 250g of water and 12.5g of salt were added. -
Incubation
Place the mixture in a sealed container inside a dehydrator set to 140°F.
Notes and Observations
- The final salt percentage is 5% of the total weight of all ingredients. Non-iodized kosher salt was used.
- The malt is from Valley Malt.
- The koji used is a red miso variety from Rhapsody Natural Foods.
- The process will be monitored over the coming days, with updates on timing to follow.