Miso is a condiment I use regularly that substitutes salt in a much healthier manner, I avoid heating to high temperatures to preserve its properties. This time around I made a batch with about 3kg of koji, 3kg of dehulled soy and 1.2kg of salt. Working with such high quantities may get tricky specially during the incubation of koji when temperatures rise within the ferment through it’s development when the mold itself does not tollerate temperatures above 50 degrees celsius.
This is the first time I use soy to make miso I wonder if the color will be darker and if the fact that the soy is dehulled will help it mature more thoroughly. I will post photos about a year from now, if I’m able to wait that long 🙂
- Useful sources for miso making:
- – The art of fermentation by Sandor Katz
- – I get spores from: fermentationculture.eu
- – Therapeutic properties of miso: https://www.greenmedinfo.com/substance/miso
Līlā 