Preparing Miso

Miso is a traditional Chinese fermented paste that hails from the 3rd Century B.C.E. It has been often used as a seasoning especially in sauces and soups. It is also popular in Japan too.

Miso is prepared by soaking soybeans, cooking them, mashing and then allowing them to ferment for up to a month until they have been completely converted to a paste. It is a two-stage fermentation process. It is also a very long fermentation being up to 12 months.

It is a type of probiotic food alongside gundruk, kimchi and kefir.

Miso when made in the home keeps for 6 months at cold and low ambient temperatures. The fermentation is shorter during the warmer months. It’s also mainly an anaerobic fermentation.

Equipment:

1 gallon crock or food-grade container. Best to use the largest available and cover with a weight. Avoid glazed types as these can leach out heavy metals especially over 12 months of use. The alternative is a fido jar or a regular Mason jar. Mason jars are often preferred to traditional crocks because so many regular and established sizes are available. 

Bricks or water-filled plastic milk containers as weights – about 1 pound.

Preparation time: 20 minutes; Cooking time; 2 hours. makes 1 quart jar.

Ingredients:

• 10 ounces/500g whole dried soybeans
• filtered water (16.6 ounces)
• 2 cups barley koji or koji rice 
• 1 tablespoon mature fermented miso
• 1 tablespoon to 1/2 cup of sea salt. Another teaspoon is used elsewhere but not for fermentation.

Preparation:

1. Place the soybeans in a large glass bowl and covered with filtered water with the water level about 3 inches above the beans. Cover this bowl with a cheesecloth ties around it or cling film (plastic wrap). Soak at room temperature for at least 8 hours or overnight.
2. Drain off the water
3. Cook the beans until they are soft which can be anytime between 1 hour and 2 hours.
4. Drain again but keep 1.5 cups back of this cooking water.
5. Allow the beans to cool to room temperature in a large bowl with the koji rice, 1/2 cup of salt and the reserved cooking water.
6. Mash it all together. A rough mash is ideal.
7. pack the mashed beans with the rice into a fermentation container. leave about an inch of headroom because the liquid bubbles up during fermentation.
8. Sprinkle about a teaspoon of salt on the surface of the packed mash.
9. Place the weights onto the fermenting product. It will slowly produce a dark brown liquid known as tamari which is often drained off like soy sauce.
10. Allow to ferment in its container in a dark room and between 6 and a maximum of 24 months.
11. Divide the miso into small covered food containers after fermentation.
12. Refrigerate until ready to use. It  stores indefinitely for many years.