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Let us know how the different rice varieties work out for you. When I went GF 7 years ago I became a rice connoisseur and even invested in a $300+ Korean Pressure/Induction Heat rice cooker (worth EVERY penny too). I wasn't aware that California grew the other varieties aside from the standard...

Ah ok, so just letting the raw vegetable/fruit ferment with the other materials. Today, for the first time I found gluten free gochujang and doenjang and noticed that they were made using Aspergillus oryzae growing on varius grains. I looked at other brand ingredients and saw koji seeds listed...

Wow, thanks for the detailed information that makes a lot of sense. In terms of using sweet potatoes, they would need to be slow roasted at 150-170 degrees? The only question I have with using sweet potatoes would be after I've mashed them from the roast and added the water, would the enzymes...

It's a Korean Hot Pepper Paste call Gochujang: 2 pounds of barley malt powder 32 cups of water 10 cups of sweet rice flour 1 bottle of rice syrup (1.6 kg) 4 cups (1½ pounds) of fermented soybean powder 16 cups (1.6 kg) of hot pepper powder 4 cups of kosher salt...

Hello Everyone, I've been perusing the forum to see how to make my own malted grain 'flour' at home to replace barley malt powder. I have seen the different grains people have used the the directions on how they malted the grain. What I haven't found is the differences in enzyme activity...