bernardsmith
Well-Known Member
Anyone here tried to make miso? I am having a hard time understanding exactly how much koji rice is needed to inoculate the beans. For my first batch of salty miso, last night, (13% salt by weight), I used two cans of cooked beans (chickpea and pinto) - about 500 g of beans. to this I added 300 g of koji rice, 400 g of liquid I drained from the beans, about 1 T from some store bought miso and hefty 110 g salt. My question: should the weight of the koji be more equal to the weight of the beans? If "sweet miso" uses significantly less koji than this (perhaps 10% of the weight of the beans) can I simply add more salt and let the sweet miso age longer and so come away with the more desirable saltier but far more complex flavored miso after , say 12 months?