Ingredients:
1 Cup Aduki Beans
1 Cup Dried Koji
4 Tablespoons Sea Salt
1 Tablespoon Seed Miso Starter
Directions:
1. Soak beans overnight in salt water
2. Drain the beans but save the liquid
3. Make a brine with 1/2 cup of liquid, dissolve 1/2 salt and beans
and cook either in a pressure cooker or pot.
4. While waiting for the liquid to cool, mash beans into a paste.
5. When brine is below 105 degrees, mix in seed miso starter.
6. Add mashed beans to the liquid mixture.
7. Salt (1/2 tsp) your fermenting vessel at the bottom, add bean
mixture and smash down firmly.
8. Sprinkle salt on the top of your mixture, add wax paper and a weight.
9. Cover miso with a cloth to keep the flies out.
10. Label and date your ferment as it will sit for 6 months.
What can I say - love me some MISO! Isn't this beautiful? It's just too bad that it takes at least 6 months to ferment! I started the ferment August 25th and I still have a least a week to go in order to taste it - I may even go with the fermentation process a little longer, but I'm looking forward to my fist Miso attempt and by the looks of everything, it's going to be delicious!
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