Welcome to the 2 Guys & A cooler Channel. Today we explore the possibility of growing Koji using a "Wild Fermentation" Method. For this video I thought that it would be fun to get my friend and fellow zymologist to join us and share his thoughts about this topic. Get ready as Sandor Katz, author of Wild Fermentation and The Art of fermentation makes a guest appearance on the channel. Sandor's Interview: 0:27 Growing Koji using "Wild Fermentation" method: 7:44 Be sure to visit Sandor Katz's website at: https://www.wildfermentation.com/ Here you can learn and book a spot at his upcoming seminars, intensive workshops, and upcoming events. Need kitchen knives? We've teamed up with Dalstrong. Check out their awesome selection and get an automatic 10% off by clicking here: https://tinyurl.com/kx78nhhj I highly recommend getting your hands on at least one of his books especially if you are interested in anything to do with fermentation. You can find his books here: https://www.wildfermentation.com/which-book/ If you live outside the US and are looking for a Koji Starter be sure to check out this company. It is a Japanese Company that ships koji world wide: http://www.higuchi-m.co.jp/english/index.html If you live in the US and would like a koji kin starter click here: http://www.gemcultures.com/soy_cultures.htm If you want already inoculated koji rice click here: https://amzn.to/2zxpgpG Things I used in this video: Humidifier: https://amzn.to/2zurQg1 Dehumidifier: https://amzn.to/2NAaMNY Temperature controller: https://amzn.to/2Uh7zny Humidity controller: https://amzn.to/2L7BlIM computer fan: https://amzn.to/2NFOaf6 cheese cloth: https://amzn.to/2L4dEkm Iodophor Sanitizer: https://amzn.to/2ZyEQMh If you would like to support our work (and receive lots of discounts from companies that you're probably already buying from) visit us at Patreon: https://www.patreon.com/2GuysandACooler Knives that we recommend Kotai Chef Knife: https://kotaikitchen.com/?ref=2guys For 15% off your order use the discount code: 2guys We get all of our sausage making supplies from the sausage maker You can visit their website here: https://www.sausagemaker.com/?Click=108419 The largest selection of the best quality casings for sausages/salami: https://www.sausagemaker.com/natural-sausage-casings-s/1923.htm&Click=108419 We get all of our cheesemaking supplies from The New England Cheesemaking Company. You can visit their website here: http://cheesemaking.com/?aff=67 Also be Sure to check out our Amazon Store front to see all the things we use: https://www.amazon.com/shop/2guysacooler (These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance) Apera pH Meter w/meat probe (Bluetooth): https://amzn.to/2A04Gll InkBird Controllers temp & Humidity: https://amzn.to/2O3BmM7 Sausage Pricker: https://amzn.to/2Ji2zha Dehumidifier EvaDry 1100: https://amzn.to/2TDvChj Dehumidifier Eva Dry 2200: https://amzn.to/2wwKjqs Hygrometer for chamber: https://amzn.to/3enDCwt Cool Mist Humidifier: https://amzn.to/380rWOW Meat Grinder We use the #22 https://amzn.to/2MGd1QD Small Sausage Stuffer 5# https://amzn.to/2wy5nN9 Edge Pro Professional knife sharpening Kit #3 https://amzn.to/2NvAO24 Wusthof Boning Knife: https://amzn.to/2Nvns9b Iwatani Professional Chef Torch: https://amzn.to/32q5sDz Ink Bird Sous Vide: https://amzn.to/3kZ5rMZ Bella's Cold Smoke Generator: https://amzn.to/3kSqkJJ Accurate Thermometers Thermapen Mk4 - http://www.thermoworks.com/Thermapen-Mk4?tw=2GUYSACOOLER DOT Kitchen Temperature Reader - https://www.thermoworks.com/DOT?tw=2GUYSACOOLER Signals (4 Channel Temperature Probe) - https://www.thermoworks.com/Signals?tw=2GUYSACOOLER Extra Big and Loud Kitchen Timer/Alarm - https://www.thermoworks.com/Extra-Big-Loud?tw=2GUYSACOOLER Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric