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Tai
Member
Posts: 53

I sprouted blue corn from Peru.

https://www.youtube.com/watch?v=1uUFAe3xbI8

I am going to try to make blue corn amazake.  I will share the results later.

Has anyone ever drank amazake totally raw?  I have made it totally raw with raw sprouted black rice, but it seemed to make me sick (something live/contaminated in the koji perhaps), so I had to bring the raw amazake to a near boil for almost one minute (maximum) and then it was fine.  I want to learn how to use amazake raw, because miso is a raw product, so koji must be safe, if grown correctly.  I also heard about Japanese drinking raw amazake.  Hhmmm, maybe there are grades of koji.

For those that don't know, koji produces amylase which makes rice much sweeter and turns rice into a sweet porridge.

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April 26, 2016 at 12:46 AM Flag Quote & Reply

Tai
Member
Posts: 53

I made the blue corn amazake.  It turned out good, but definitely not delicious like rice amazake.  It filled up almost a two quart jar and so I am thinking of making something in the dehydrator with it, because it's too much food. 


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May 2, 2016 at 3:07 AM Flag Quote & Reply

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