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Primary Reaction
Lactic acid fermentation
Temperature
°C to °C range
Time
–
Wine Analogy
Similar complexity to a young Beaujolais Nouveau
Coffee Analogy
Reminiscent of natural process Ethiopian coffees
Perfume Analogy
Echoes of Comme des Garçons Amazingreen with fermented notes
Key Compounds Produced
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Bhutanese red rice — earthy, nutty, vibrant color in pilafs
Pre-inoculated dried koji rice — make shio koji, amazake, miso
Ceramic fermentation crock for sauerkraut, kimchi, lacto-fermentation
Gentle heat mat — keep ferments at optimal temperature in cold weather
Approachable vegetable fermentation — sauerkraut, kimchi, hot sauce
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Bhutanese red rice — earthy, nutty, vibrant color in pilafs
Pre-inoculated dried koji rice — make shio koji, amazake, miso
Ceramic fermentation crock for sauerkraut, kimchi, lacto-fermentation
Gentle heat mat — keep ferments at optimal temperature in cold weather
Approachable vegetable fermentation — sauerkraut, kimchi, hot sauce
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