The Fermetary believes in preserving the old fashioned ways of growing and preparing foods for better health and taste!
Fermented, probiotic, foraged, organic, grass fed, free range, nourishing, preserved, craft, artisan, slow food, raw, real food, lacto-fermented, nutrient dense whole food, home made, non-GMO, natural fats, the gut’s role in supporting physical and mental health, gaps, gluten free, vegan, sauerkraut, pickles, miso, kimchi, vinegar, yogurt, beer, charcuteries, cheese, bread, kefir, kombucha, chocolate, black garlic....its all good!

Thursday, April 12, 2012

Miso Making



Miso: Fermented Bean Paste used for making Miso, Sake, Rice Vinegar and Mirin








Soak, then boil your beans,  I used a Garbanzo/Navy mix

                             


While your bean are cooling, melt your salt 1:1 salt to water


 

Grind up your 1/3 of your beans


 

*The grinder is also a great tool for making hummus


 

Combine the remainder of the beans, your salt mixture, and a sack of Koji 




 Salt your container


 

Smash down and get rid of any air pockets



 

Cover in salt!  It keeps the uninvited guest out!


 

Place rocks or a heavy plate on the cloth covered bean mixture, wait at least 6 months and up to 3 years for miso




***Koji (a Japanese term for cultred grain) is made by inoculating steamed grain with the spores of Aspergillus oryzae, a mold that transforms the grain into sweet, fragrant koji, or cultured grain, during a two-day fermentation process***
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