We decided to take all our organic ginger and do a classic fermentation japanese style with salt, a special sugar and sake lees. We still haven’t gotten the vegetables we’re going to layer between all this yet, but maybe we will just make some pickled gari or sushi style ginger for fattier fish.
The recipe and description of fermenting and pickling with koji will be in our upcoming book series, The Book of 麹 – こうじ or Koji. It’s not an all Japanese oriented book series although we honor the incredible contributions to the field of over a thousand years of Japanese innovation and research while providing relevant and useful recipes.
We are still very much in need of people that can translate kanji into English (from Japanese, Chinese, etc.) and English into Japanese or Chinese. We are a not-for-profit organization so there is no money in it yet but we can most definitely make it worth your while if the honor and prestige of sharing thousands of years of brilliant Asian culture does not meet your needs.
If you are interested please e-mail firstname.lastname@example.org ありがとうございます！