Ganga in Elk: "Cont .....A little more information..... appa..."

Apart a jar full I took out in December, the #miso has been fermenting for 7 months, and is looking so good. It is darker than in December and I am looking forward to tasting it. Some jars are currently sterilising. I could have left the miso ferment a little longer but didn't want to push my luck - it has a soy bean-koji-salt ratio for 4-6 months fermentation.

#Fermenting #Fermentation #FromTheFermentationBench #FromTheKitchenBench #Food #Vegetarian

Cont....

This was a kit miso that I used for my first time making miso.

It is darker than the jar I "harvested" from it in December, and is more mellow in taste, and more pastey - fewer bean bits and skins. This is all expected from the longer fermentation in our hot weather, and is quite lovely.

But both the one I harvested early and the rest I did today are very salty compared to store bought misos. So I checked against Shockey's recipes and the salt percentage is way higher than hers for the combined weight of koji and beans, even for her misos that are fermented for 24 months.

It's still very good - I have been using the early harvested one for ages. I'll now be more aware of salt levels when using it so I don't add too much additional salt (if any).

I am not sure why they'd use this level of salt, maybe to keep the fermentation slow and avoid problems. I am sure going to check some other recipes I have saved to compare.

Let me know your thoughts.

#Fermenting @Fermentation #Miso #FromTheFermentationBench #Food #FromTheKitchenBench

Cont .....

A little more information..... apparently, traditionally Japanese miso varieties are salty. Modern misos, especially outside of Japan, are using a lower salt percentage eg Noma and Shockey. Even so, this kit seems to have a very high percentage for a white miso - although I found another kit online with exactly the same ratio. This is really good info: https://thejapanesefoodlab.com/miso-science/#salt-content

I probably could have fermented it for a year, but the instructions said 6 months.

I have one more source I want to check for info, a very traditional miso book, but I guess my learning from this is that salt levels are very flexible, as are koji/beans ratio, and time can be adjusted according to the amounts of other ingredients.

Nothing is every fixed in fermentation