"Learn to get in touch with the silence within yourself, and know that everything in life has purpose. There are no mistakes and no coincidences, all events are blessings given to us to learn from."
-Elisabeth Kubler Ross
Experimenting with fermentation has become a regular pastime around here, both for the beneficial bacteria and for the sake of knowing how to preserve our own food. Recently my neighbor came over and taught me how to make miso from scratch. It was very simple and fun. Here's how we did it.
We followed the recipe for red miso from Wild Fermentation, by Sandor Ellix Katz.
-cloth or plastic
4. Mash beans to desired smoothness, we blended them in the blender with a little liquid.
|Mashing the beans|
5. Once the brine is room temperature take one cup of it and mash in the mature miso.
|Mature red miso|
Then return the miso mash to the brine and add the koji.
|Koji is grain, most often rice, inoculated with spores of Aspergillus oryzae, a mold that starts the miso fermentation.|
If you can't find it at your local health food store, try G.E.M cultures or South River Miso Company online.
8. Cover with a lid. A hardwood lid cut to fit exactly over the top is ideal. Rest a heavy weight on the lid. Lastly place an outer cover over the whole thing, like a plastic sack. Tie or tape the cover over the crock.
9. Tuck your miso away for about 6 months and try a little then. You can take layers of the miso out, re-salt the top and let it ferment for years this way, taking a little as you need it. The miso will get more mellow over time.