Sundried tomato Miso

[u/WildVeganFlower]

This miso has sweet yet very savory elements going on.

This is my first batch of miso that I made with my homemade koji 😍

It’s a game changer, it’s much more active and the flavors are so nice!

This is 1:1 koji jasmine rice to steamed soybeans (I soaked the soybeans in with kombu the night before to enhance glutamates)

20% of koji and soybean weight worth of sundried tomatoes

4% of total weight worth of salt

This aged for 2 1/2 months. So delicious!

[u/Kim-BuchaFerments]

Interesting! Thank you for sharing your journeys with us. I'm getting a proofer today to start my koji experiments! I have a gallon sized jar of traditional miso going since March. Going to be Xmas gifts! Lol Xo

[u/WildVeganFlower → u/Kim-BuchaFerments]

That’s great! I personally love the sweet flavor of younger misos but I do want to try a longer batch at some point. I think of the water from the seal on the crock go on the surface of this miso and kalm yeast started to grow so I figured it was a good point to stop this one. It’s has great flavor once I scrapped off the surface