by bjdmytro on Sun Apr 01, 2018 12:58 pm
Well, the miso would have to be unpasteurized and one would have to let it grow the fungus on top to the point of sporing. The fungus is white, and it turns olive green when it spores. This is unreliable and not recommended, since it can easily be contaminated with many other molds. The koji culture is relatively inexpensive, and I purchase a fairly good quality culture from GEM cultures.