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@ Tomoko
2024-08-16 01:59:24
Traditionally, miso making takes place during the cold winter. Miso is fermented during the warm season and start using after it gets cooler in the fall. However, I did make during the summer and there was no problem.
For 29oz miso
Ingredients:
* Chickpeas 0.5lbs（227g）
* Dried Koji 0.5lbs（227g） *not raw(active) koji
* Natural salts 103g
* Chickpeas : Koji: Salts = 1: 1: 0.45 (salts 12.5%)
I find chickpeas easier to handle than soy beans. For soy beans,
* Soy beans 230g (soak at least 18 hours)
* Dried Koji 340g
* Natural salts 30g（Salts 12.5%）
You also need :
* Container for fermentation -32 oz glass jar (no metal lid) or strong plastic container or bag that can be sealed.
* large mixing bowl
* small bowl
* pressure cooker or large pot
* food processor or blender or masher (I use the bottom of small glass jar sanitized with hotwater)
* parchment paper or plastic wrap to cover the surface
1. Wash chickpeas and soak over night
2. Cook chickpeas until it can be crashed with your thumb and pinky finger with a pressure cooker or a pot (this may take hours with a pot)
Move a part of cooked liquid from the pot to a small bowl and drain the rest.
Wait until chickpeas can be handled with hand.
3. Mash chickpeas into paste
4. Sanitize the 32oz jar with hot water or sanitizer of your choice
5. Mixed dried koji with salts with hand
6. Add koji and salts to the chickpea paste. Mix with hand well. Add a little bit of the liquid you put aside earlier if the paste is too dry (do not add too much).
7. When mixed well, make balls with the paste using hands.
8. Throw one of the balls into the jar and push onto the jar with your fist. Repeat this process. (you don't have to punch here. Just push. This process is to transfer the miso paste into the jar without air. The exposure to air will lead to mold. Make sure not to have a space.)
9. After throwing all balls into the jar and place tightly without air, seal the surface with a piece of parchment paper or plastic wrap.
10. Close the lid.
11. Place the jar in a cool and dark place (room temperature). Leave 6 months to 2 years. After the half of the duration, you may pull out of paste and place the bottom half onto the upper half so that the miso will be evenly fermented. This process can be skipped. Check once in a couple of months if there is mold.
12. If mold appears on the surface, just scrape it off.
Miso pro's video.
He uses soys.
[https://marukawamiso.com/make-miso/85.html
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