Greetings fellow fermenters. I am currently attempting my first batch and my koji is cultivating well. I plan to start my fermentation tomorrow, but, due to work constraints, time is tight.
Is it acceptable to steam the rice one day in advance and refrigerate it in a sealed container overnight?
Thanks
Yes, but there isn’t even a need to refrigerate.
Excellent, many thanks. I have 4.5 kilos of washed, soaked, drained rice in my fridge ready to steam tonight then.
More please. @KramerOG I have had Koji balls and a tub of Cold Mountain Koji in my fridge forever. I want to use them. How long are they good for? Also we never eat rice in this house anymore.
I’ve used koji that I’ve kept in a freezer for nearly a year without much problem. I don’t have any information about koji in the fridge. Sorry
Update: Koji was just fine after an extensive time in the fridge. I used more than maybe I needed out of viability fears
