Jonah Greenbaum-Shinder, Head of Food Fermentation and Business Development at Escarpment Labs, joins Cade in the lab to chat about his work on using koji rice to turn brewery waste into usable shoyu (soy sauce) and yeast garum, vegan fish sauce alternative.
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Make Your Own Koji - Escarpment Labs
Using Koji To Transform Brewery Waste Into Seasonings
The Brü Lab