Deb Nam-Krane

Took this book on Japanese #fermentation out of the library. The amazake I made using my countertop (and only) oven to hold the temperature steady is amazing. The chickpea miso is probably ready, but I want to give it a few more hours.

I have a little more koji left over, and I think I'll use it to make a small batch of shio koji.

If I can make miso with chickpeas this easily, prepare for me to go into full mad scientist mode.
https://bpl.bibliocommons.com/v2/record/S75C8690682

Mar 20 at 3:19pmWeb
Show threadPollinators2d ago
@dnkboston Hello! There are chickpea and koji rice miso batches fermenting in Minnesota and Adelaide. These are the Minnesota batches. #miso, #koji, #fermentation, #growyourown
Show threadDeb Nam-Krane2d ago
@Pollinators Looks good! How long are you fermenting for?
Show threadPollinators2d ago
@dnkboston The plan is two months for the white koji and six months for the red koji. They are fermenting nicely on the countertop. #fermentation
Show threadDeb Nam-Krane2d ago
@Pollinators The book suggested fermenting at 140 degrees, a la amazake, for eight hours. That wasn't quite enough time, but one day later, and it's definitely in "white miso" territory.
Show threadPollinators2d ago
@dnkboston Oh very nice. There are many miso recipes to try and share.
Show threadDeb Nam-Krane2d ago
@Pollinators Such a great bang for our sodium buck, lol
Show threadck2d ago
@Pollinators @dnkboston
I can recommend you triple that time. Its worth the wait.
Show threadPollinators2d ago
@ck @dnkboston There is a back and forth in our household between eat the fermentation and wait on many of the ferments. However, this is our first miso. We will see. #fermentation, #minnesota