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Wednesday, February 19, 2014

Miso

Having made koji over the last few days, I decided to move right on to making miso from it while the koji was fresh. I decided to test a couple of variants: one with 48h koji, another with 60h koji; some with soybeans and some with chickpeas. So, four tubs prepped in total (in empty 1 quart yoghurt tubs; double the recipe below in total ie half the recipe in each tub).

Instructions came from this awesome website.

1 cup dried soybeans (or chickpeas)
3 1/2 cups koji (at room temperature)
2 1/2 tbsp sea salt (used coarse; plus some extra for sprinkling on top)
1 cup cooking liquid (from the pulses)
1 tbsp unpasteurised seed miso (any unpasteurised miso - I used the one that came with the kit)

Soak the beans in a good covering of water overnight (at least 6 hours). Rinse, drain and put in a pan. Cover with water and boil ~3 hours until the beans are soft. Drain and transfer to a large mixing bowl. Bring koji to room temperature.

Mash the beans thoroughly in the bowl. Add the salt and cooking liquid and mix well. Check the temperature is not too hot (ideally ~60C). Mix in the miso. Then add the koji and mix again.

Transfer the mixture to clean, dry, straight-sided containers (you will need 1 1/2 quart total - I used two quart yoghurt tubs for this quantity but glass or ceramic would have been preferable). Pack it down well, trying to squish out any air bubbles. Sprinkle the surface with an extra 1/2 tsp salt.

Cover the surface with clingfilm, bringing the clingfilm up the insides and over the edges. Put a flat lid on the surface, on top of the clingfilm, and add a weight. Cover the whole of the top with paper, secured around the perimeter with string or elastic bands. Label with date and recipe.

Incubate at 25C (77F) for at least 3-4 weeks.


Notes: I followed exactly the same protocol for chickpeas as recommended for soybeans (there is a nice chickpea miso from South River and chickpeas are a similar size, thought it could work?). I used yoghurt tubs, with smaller yoghurt tub lids, and full jam jars for the weights. I am incubating near the radiator, monitoring temperature with the outdoor thermometer. To minimize contamination risk, I do not want to open them until the minimum expected incubation time is over.

At 1 week I sniffed around the edges of the paper lids and they smelled mildly alcoholic / fermenty, not bad - I figure if they are just rotting in there it should smell really bad?

At three weeks I opened up all the tubs and checked them. They all smell quite alcoholly, and have a layer of liquid on top while the rice-pulse mush underneath looks quite similar to how it did at the start, and is not very soft or paste-like. On a few of them, where the liquid had risen high up the edges, there was some mould at the top of the liquid layer (esp 60h soybean, a little on 48h soybean). I took some out and put the rest back at 25C. Now I am not sure how to tell if they are good or not - they don't seem disgusting, at the same time more alcoholic than I expected? Need more time?
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