Interesting thanks so much. I looked into making natto. So I knew where to get the bacteria/starter. But decided to try it for awhile to see if I could get used to eating natto. I ate it 12 times in around two weeks. I just could not learn to like it. So I now take raw K complex that I wanted to get out out food instead of a pill. Miso is good. There are two of us that live here, I can’t get my husband to really enjoy any of my unique things I make.... kombucha, Jun, milk kefir, water kefir, sauerkraut, radish kimchi, tempache ( spelled it wrong but started making it after watching your video!) it’s yummy... pineapple fermented drink. I have his wild fermentation book, and nourishing traditions. So much great information in those books, again I have enjoyed this series that you are sharing. What a great opportunity for you to take these classes.
I reckon only the most hardcore fermenters watch this channel. Everyone else just watches the introductory stuff from Bon Appetit, which is good, but not great like this.
He says that you must weigh the miso down or it will bubble over, I dont find that to be true. Ive been making miso over 10 years and havent weighed down my batches in years and nothing tragic has happened. In the beginning I did it by the book but over the years but found it unnecessary. 🙏🏼🤟
So if I understood well,tje salt percentage of salt is calculated base on dry weight of beans? That's intresting ,since water account for alot of weightafter being soaked by beans,that would mean that tje real end salt percentage is about 9 % or so,of my logic is correct.
thanks for sharing! i have the book of miso but, haven't tried making any yet. This video has inspired me to get started! do you have any footage to his incubator? I would love to see how his set up is . have been wanting to make one out of an old fridge i have in my basement to use in my tempeh making and miso :)
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I just wanna say THANK YOU for sharing this. It TRULY opens up so much to fermentation I had ZERO idea about.. Just wonderful... :)
Thankyou Sandor!!! So inspirational!!! 🥬💚🌿🥬💚🌿And, I had no idea koji had so many enzymes!!!
Fascinating subject! I could listen to him all day. Thanks again John!
I’m really enjoying all the learning you’re sharing here. My nerdly inner wild child is starting to enjoy fermentation!
I'm sure he didn't enjoy it at first. Once he got used to the brine he was in...
Interesting thanks so much. I looked into making natto. So I knew where to get the bacteria/starter. But decided to try it for awhile to see if I could get used to eating natto. I ate it 12 times in around two weeks. I just could not learn to like it. So I now take raw K complex that I wanted to get out out food instead of a pill. Miso is good. There are two of us that live here, I can’t get my husband to really enjoy any of my unique things I make.... kombucha, Jun, milk kefir, water kefir, sauerkraut, radish kimchi, tempache ( spelled it wrong but started making it after watching your video!) it’s yummy... pineapple fermented drink. I have his wild fermentation book, and nourishing traditions. So much great information in those books, again I have enjoyed this series that you are sharing. What a great opportunity for you to take these classes.
I love throwing soy/adzuki wads into the crock! Fun and functional.
Who's the cute lumberjack that's doing all the hard work? 😂
Great stuff to geek out to. Thanks for this.
I reckon only the most hardcore fermenters watch this channel. Everyone else just watches the introductory stuff from Bon Appetit, which is good, but not great like this.
He says that you must weigh the miso down or it will bubble over, I dont find that to be true.
Ive been making miso over 10 years and havent weighed down my batches in years and nothing tragic has happened. In the beginning I did it by the book but over the years but found it unnecessary. 🙏🏼🤟
So if I understood well,tje salt percentage of salt is calculated base on dry weight of beans? That's intresting ,since water account for alot of weightafter being soaked by beans,that would mean that tje real end salt percentage is about 9 % or so,of my logic is correct.
Can the adzuki beans be presoaked in a yogurt maker with whey spiked water and rinsed a little bit before being used to make miso?
thanks for sharing! i have the book of miso but, haven't tried making any yet. This video has inspired me to get started! do you have any footage to his incubator? I would love to see how his set up is . have been wanting to make one out of an old fridge i have in my basement to use in my tempeh making and miso :)
He's standing in front of it on the porch. It's just a light bulb plugged into a temperature controller
Sir, you are a genius but some people are a genie's ass!
Hi
Dose miso contain alcohol?
Usama Alhaj no
@@BetterDoneYourself
Thanks
Sounds pretty complicated and yucky!