I love fermenting, but I don't have the know-how for miso (thinking about it, the internet could probably tell me), though I've done yogurt, sourdough, and various other types of pickles - I especially love preserved lemons.
The only trick to miso is buying the koji inoculant. I got mine at my local Japanese grocery store in the refrigerated section (next to the tofu), but it's also available on Amazon and probably elsewhere. Then cook and mash the beans, make sure they're not too hot (~100°F is good), and mix the mash with the koji and salt. Proportions depend on how long you intend to let it ferment--more koji/less salt for a short ferment, less koji/more salt for a long ferment. Cover with a clean cloth weighted down with clean rocks or pickling weights (I run mine through the dishwasher) and then shelve it until it's done.
I have not done sauerkraut because I don't have a good container for it! What do you use?
I mainly use wide-mouth quart-size canning jars with fermentation lids.
For extra large batches, I use the ceramic bowl of my old slow cooker that became obsolete when I first bought an Instant Pot. (It's good for a large batch of miso, too.)
My dad used to make TONS of sauerkraut every year, and he used plastic 5-gallon buckets. I don't make nearly that much.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
no subject
Date: 2023-06-27 04:38 pm (UTC)The only trick to miso is buying the koji inoculant. I got mine at my local Japanese grocery store in the refrigerated section (next to the tofu), but it's also available on Amazon and probably elsewhere. Then cook and mash the beans, make sure they're not too hot (~100°F is good), and mix the mash with the koji and salt. Proportions depend on how long you intend to let it ferment--more koji/less salt for a short ferment, less koji/more salt for a long ferment. Cover with a clean cloth weighted down with clean rocks or pickling weights (I run mine through the dishwasher) and then shelve it until it's done.
I have not done sauerkraut because I don't have a good container for it! What do you use?
I mainly use wide-mouth quart-size canning jars with fermentation lids.
For extra large batches, I use the ceramic bowl of my old slow cooker that became obsolete when I first bought an Instant Pot. (It's good for a large batch of miso, too.)
My dad used to make TONS of sauerkraut every year, and he used plastic 5-gallon buckets. I don't make nearly that much.