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How to Make One Year Fermented Miso

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Miso is a long-fermented paste produced by fermenting soybeans or other legumes with the fungus Aspergillus oryzae and salt for one year. It can also be made with rice, wheat, and oats incorporated. Miso is packed with beneficial vitamins, minerals, proteins, fiber, and isoflavones. Come learn how to make miso with us!

Ingredients

  • 750 grams cooked lentils
  • 200 grams koji
  • 160 grams sea salt*
  • 50 grams sea salt, set aside

Instructions

  1. Soak about 350 grams of lentils overnight, for 12 hours. 
  2. Rinse the lentils, then cook them for about 15 minutes until they are tender. Do not overcook the lentils. 
  3. Drain any excess water and allow the lentils to cool for 15 minutes. 
  4. Measure out 750 grams of cooked lentils into a clean bowl. (You may have a bit of lentils leftover)
  5. Add the koji and the salt to the 750 grams of cooked lentils.
  6. Mix well using gloved hands or a potato masher. You want to crush all of the lentils into a paste, kind of like a cookie dough consistency.  
  7. Prep the jar or container you plan to use as a fermentation vessel by cleaning it with vodka. Pour a bit of vodka in a clean jar, place the lid on the jar, and shake it for a minute or so. Remove the lid, dump the excess alcohol, and allow the jar to air dry.
  8. Take a large chunk of the miso mixture and form it into a ball with your hands. Then slam the ball into the bottom of the jar. Repeat until all of the miso is in the jar. Press down on the mixture and make sure it’s tampered down.
  9. Sprinkle the 50 grams of set aside sea salt across the top of the miso.
  10. Clean the sides of the jar with a paper towel dipped in alcohol. 
  11. Place a piece of plastic wrap (or parchment paper) in the jar, tucking it tightly around the top of the miso. 
  12. Place a fermentation weight on top of the plastic wrap and place a lid on the jar. 
  13. Store the miso in a cool dark place for 3 months.
  14. At the three month mark, check the miso. Remove the plastic wrap, stir and turn the miso, then pack it all back into the jar. Clean the sides of the jar with alcohol and place clean plastic wrap, weight, and lid back in the jar.
  15. Allow the miso to ferment for nine more months at a moderate room temperature in a dark cabinet. 
  16. After fermentation is complete, you can transfer to smaller jars and store them in the fridge. 
  17. For a smooth miso paste, blend the miso in a blender/food processor before storing it in the fridge. 

Notes

*Miso can be made with anywhere between 12 to 17% salt added. For lower sodium use 114 grams of salt

  • Ideal temperature: 60° to 70° F.
  • It’s easiest to use a jar or container with a wide mouth opening.
  • No, you cannot use canned beans. 

Find it online: https://cultured.guru/blog/how-to-make-one-year-fermented-miso-2