CRAFT YOUR ORGANIC CHICKPEA MISO

Craft your miso called Temae miso in Japanese.
Temae miso literally means my/our miso, but it actually means self-praise, because almost everyone wants to boast of the miso they make themselves.
It has deep and rich flavor. We are going to open our Miso in 6 month and try tasting:)
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Ingredients: Makes about 1 kg Miso
Chickpea 250g
Koji 250g
Salt 100g
Chickpea juice 30-50g
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[@nikainsofia8263]

Hello, can you tell me how much koji rice and how much chickpeas to use? Should I use water to rehydrate if my koji rice is dehydrated?

[@raymondtexas0138]

When I put it together , can I use it right away or I have to wait 6 months to use it ? And also I have to add salt to the koji . Can I use pink salt or which salt do you recommend I should use in the process. Thank you 🙂

[@fermenstation777]

In this recipe, you have to wait more than 6 month. Pink salt , sea salt both works well. hope you have delicious miso in 6 month.

[@natsam1883]

It's been about one year, where is the finished "6 mths" miso opening video?

[@Dominik189]

This gonna be one heck of a late and long comment. But bare with me. I realize miso and koji are probably relatively cheap in many places around the world. I, unfortunately, live in one where Miso is expensive as heck and koji is unavailable altogether. However, I do have some Miso left over. Would it be possible to substitute Koji in this recipe with the leftover Miso if I mixed it thoroughly to distribute it evenly?

[@fermenstation777]

Hi Bojan.
It is very difficult and never try before.
About making Miso in Japan, Koji is most important ingredient.
The Koji fungus work to ferment. but you can mix or use as a rid for new batch.
Some Korean Miso use natural fungus(not Koji) Please search them.

[@Dominik189]

@@fermenstation777 thank you for replying. I actually did some research on it in some spare time and it turns out Koji is kind of necessary. I'll look into Korean Miso and the fungus they use. But it does seem that some fungus is necessary. It'll make it a bit harder for me as fungus isn't exactly used a lot in such a way in my country.