Miso Paste — FarmPal

Fermenting recipe yielding About 3 cups. Stores for 2+ years refrigerated.

Method
fermenting
Yield
About 3 cups
Storage
2+ years refrigerated
Difficulty
advanced

Ingredients

  • •2 cups dried soybeans
  • •1 cup koji rice (inoculated rice)
  • •1/3 cup sea salt
  • •1/4 cup reserved soybean cooking liquid

Instructions

  1. 1Soak soybeans overnight, drain
  2. 2Cook soybeans until very soft (3-4 hours)
  3. 3Reserve cooking liquid, drain beans
  4. 4Mash beans while still warm (food processor or by hand)
  5. 5Cool mashed beans to body temperature
  6. 6Mix koji and salt together, then combine with beans
  7. 7Add just enough cooking liquid to make thick paste
  8. 8Pack firmly into fermentation crock, eliminating air pockets
  9. 9Sprinkle surface with salt, cover with plastic wrap pressed down
  10. 10Weight heavily and cover with cloth
  11. 11Ferment in cool location 6-18 months
  12. 12Stir monthly if desired, watch for mold on surface
  13. 13Store finished miso in refrigerator