Non-traditional Substrate

Non-traditional substrates use foods beyond the soybeans, rice, and barley of traditional fermentation. Nuts, chickpeas, lentils, sweet potatoes — any food with protein or starch can work with koji enzymes.

This is exactly the territory Hackoh Craft explores. Different substrates change how enzymes work, sometimes creating unexpected flavors. Understanding tradition, then seeking unknown flavors beyond it — that is the challenge of non-traditional substrates. Start with small quantities. A modest experiment can be the first step toward new fermentation possibilities.