You don't need a lot of this intensely flavored marinade to infuse meat or fish—just enough to coat the surface. The ratios below of two parts oil and vinegar to one part soy sauce can be easily multiplied for larger portions.
Everything you ever wanted to know about koji rice! What is koji, you ask? Koji is a mold. The next obvious question: Why make your rice moldy on purpose? Because koji is the first step in making sake, soy sauce, and miso—all kinds of deliciousness.
The common soybean if there is such a thing, considering the number of present varieties needs no introduction. Everyone knows the useful crop, is a milk and meat substitute and yields an oil which is utilized in a wide range of chemical processes.
Via the New England Cheese Making Company's blog comes a fabulous post on using mesophilic culture to inoculate your kimchi. Bonus: A handy tip on making drain tubes to vent gas and circulate liquid in your jars.