Why does my miso smell like alcohol?

If your soy free miso paste has a strong alcohol-like smell, it's likely due to the fermentation of carbohydrates from the beans. During fermentation, the microbes (including yeasts) break down the sugars in the beans, and one of the byproducts can be alcohol, specifically ethanol. However, in the case of miso, most of this alcohol is typically converted into acids by the beneficial bacteria, which help develop the signature tangy flavor of the miso. If your miso still has a strong alcoholic odor, it could indicate that too much yeast has been present during fermentation. Yeast can outcompete the other beneficial microbes, resulting in an imbalance. A strong alcohol smell may also suggest that the fermentation conditions weren't ideal due to insufficient sanitation or a low salt content.

Does red miso go bad?

Homemade red miso doesn’t really go bad if stored properly. Unlike store-bought miso, which often has an expiration date due to industrial manufacturing and packaging processes, homemade red miso can last for years in the fridge. The reason store-bought miso has a shelf life is because it’s subjected to commercial handling, which can introduce contaminants or affect the product in ways that don’t happen during home fermentation. As long as you’ve followed clean practices during the preparation and fermentation process, your homemade miso should stay safe and flavorful for a long time. Just be sure to store it in an airtight container in the fridge, and keep an eye out for any signs of contamination or off smells—though this is rare if you maintain proper sanitation. The high salt content of miso acts as a preservative, helping it stay fresh even as it ages.

Can you make miso without Koji?

You can't make miso without Koji because it is essential for breaking down the beans. Koji, which is made by fermenting rice or barley with the Aspergillus oryzae fungus, produces enzymes that are necessary to break down the complex carbohydrates, proteins, and fats in the beans into simpler compounds. These enzymes, such as amylase and protease, are what enable the beans to ferment properly, creating the rich flavors and beneficial byproducts found in miso. Without Koji, the fermentation process wouldn't have the necessary enzymatic activity to transform the beans into miso.

Is it worth making your own miso?

Yes! It depends on where you source your koji, salt, and beans, though. On average, it's much cheaper to make a large batch of miso at home. Store-bought costs about $0.50 per ounce, while homemade costs about $0.39 per ounce.

Does heating miso destroy the probiotics?

Heating miso can destroy some live probiotics since they're sensitive to high temperatures, typically above 115°F. However, miso still retains many of its nutritional benefits even after heating. While the live probiotics are reduced when cooked, miso still provides amino acids, minerals like calcium and magnesium, antioxidants, and prebiotic compounds such as FOS and GOS. These nutrients remain stable at higher temperatures, so you still get digestive and overall health benefits from heated miso, even without the live bacteria.

How to Make Soy Free Miso Paste (Red Miso Recipe)

A small bowl of finished soy free miso paste.

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How to Make Soy Free Miso Paste (Red Miso Recipe)

Use this comprehensive guide and recipe to learn how to make soy free miso paste! This rich, long-fermented red miso recipe is versatile and can be made with any type of bean, including organic soybeans if you prefer a traditional version.

Prep: 15 minutes
Cook: 2 hours
Total Time: 8738 hours 15 minutes

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Ingredients

900 grams dry beans (non-GMO, any kind) (1765 grams soaked)
500 grams Koji
300 grams sea salt
50 grams sea salt set aside

Instructions

Soak 900 grams dry beans overnight for 12 hours.
Rinse the beans and cook until they are just tender enough to eat. Do not overcook them. When finished, reserve 1/4 cup of bean water and set aside.
Drain the beans through a colander and allow the beans to cool for 15 minutes.
Into a large, clean bowl, add the koji, 300 grams of sea salt, and the cooled beans. Mix well using gloved hands or a potato masher. You want to crush all of the beans into a thick paste, kind of like a cookie dough consistency. If the mixture is too dry, add 1 tablespoon of reserved bean water at a time, just enough to get it to stick together a little.
Prep the jar or container you plan to use as a fermentation vessel. Clean well with soap and hot water, then wipe clean with distilled vinegar.
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.
Sprinkle the 50 grams of set-aside sea salt across the top of the miso.
Clean the sides of the jar with a clean cloth dipped in distilled vinegar.
Place a piece of plastic wrap or parchment paper in the jar, tucking it tightly around the salted top of the miso.
Place a fermentation weight on top of the plastic wrap/parchment paper and place a lid on the jar. If using a crock, be sure to also use a tight weave cloth secured with twine or a rubber band to keep bugs out.
Store the miso in a cool dark place for 3 months.
At the three month mark, check the miso. Remove the plastic wrap/parchment paper, stir and turn the miso, then pack it all back into the jar. Clean the sides of the jar with distilled vinegar, sprinkle a bit more salt across the top and place clean plastic wrap/parchment paper, the weight, and lid back in the jar.
Allow the miso to ferment for nine more months at a moderate room temperature in a dark cabinet.
After fermentation is complete, you can transfer to smaller jars and store them in the fridge.
For a smooth miso paste, blend the miso in a blender/food processor before storing it in the fridge.

Find it online: https://cultured.guru/blog/how-to-make-soy-free-miso-paste-red-miso-recipe