I've been reading about koji and how its been used at places like the Nordic food lab, and david changs test kitchen
from what i can tell the stuff is pretty safe to use and experiment with.
...but is there any way you can kill yourself with this stuff, or make yourself sick? from what Ive read as long as you keep the inoculation time 3 days or under it seems to be pretty safe. Im wondering if there's any other major risks involved beyond the usual stuff involved with food safety and traditional salt pickle style fermentation.
ive found a handful of places that sell the stuff
has anyone tried working with it or experimenting with it before ?
