Guess what it is about?
It’s about fermentation of course! I even contributed a couple of recipes to it. There are over 70 recipes contributed by many well-known fermenters. Of course most of the recipes are not written for a closed-air system – I always recommend an anaerobic jar – but the good news is that they are easily converted. And some may need to be fermented longer. If you purchase the book through my link here – I will send you some adjustments that should be made – some of the durations of fermentation are not what I would recommend. And I am happy to help you figure out how to modify the recipe for an anaerobic jar as well.
I am enclosing a recipe that Kevin Gianni sent out as a bonus today. This recipe is just one of the 70+ found in a new fermented foods recipe book called “Cultured: Make Healthy Fermented Foods at Home.” To get your copy today, visit here. I do receive a small commission if you purchase using this link. (Thanks in advance if you get a copy)
The best thing about the following recipe is that it’s made with chickpeas, instead of soy. If you want to make it traditionally (with soy) you can replace the garbanzo beans with soy beans although I would be careful to source Non-GMO soybeans. I have modified this recipe from the book for use with an anaerobic jar.
Garbanzo Miso Recipe
5 cups dried garbanzo beans, soaked overnight
1 cup unrefined salt (I recommend Himalayan Salt)
3 tbsp unpasteurized miso
5 cups koji
1 cup cooking liquid
Equipment:
5-Liter Anaerobic Jar
- Cook the beans until soft. Strain and save 1 cup of the cooking liquid. Allow beans to cool and dry in a strainer for an hour or two. Process beans in a food processor for desired texture.
- Dissolve 3/4 cup salt into 1 cup cooking liquid to make a brine. Mash the 3 tbsp unpasteurized miso into 1 cup brine. Mix brine (containing salt and 3 tbsp miso) with the koji.
- In a big bowl, add processed beans to this brine mixture. This is your miso.
Packing for Fermentation: (You can do this part while the garbanzos are cooling.)
Wet the sides of the jar slightly with hands dipped in filtered water. Place some salt inside the side of jar, put the lid on or cover, and shake it around, coating all sides and bottom of jar a salt layer. Pack the miso into the jar with clean hands and press down firmly. Spread a generous layer of salt over the top. Place the brine bowl on top. Close the jar and add the airlock with water.
You have the option to continue the fermentation process, and like with fine wine, it only gets better with time. If you decide to continue fermentation for another year it is good to test it out and repack it again with salt.
Miso years are calculated by the number of summers it has aged. So, if you have gone through one summer of fermentation, then you have one year old miso. I like to start my miso projects in the spring time, so they are ripe and ready to experience the warmer temps of summer when they tend to be more active.
What is koji and where can I find it?
Koji is Japanese rice on which koji mold spores have been cultivated. This process allows for the fermentation of koji rice, which is the primary ingredient in sake. Although koji spores can be bought, they usually have to be bought from specialty importers. However, fermented koji rice that has already been inoculated with the spores can be found at your local Asian grocery.
Helpful Tips:
It is important that your miso is packed tightly, free from oxidation and protected by the salt layer. This is a perfect ferment for the pickl-it since it will keep out the bad bacteria and yeast that often occur when fermenting this long with a crock.
Label your jar with the date. Store the jar in a cellar, basement or other cool, dark spot where it will remain undisturbed. Have patience and ferment for one year. (See “miso years” above.) Open, scrap off top layer and celebrate with family and friends… your very first batch of homemade miso!! It should smell rich and savory like tamari. Pack it in clean, glass jars with plastic lids and refrigerate or store in a cool place.
Shira Locarni contributed this recipe. Please note that I did modify the recipe. You can view the original in the book.
Happy fermenting!
Lisa