Low or Reduced Sodium Miso

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Low or Reduced Sodium Miso

Postby Shane1 on Fri Nov 02, 2018 8:33 am

I've checked up and down for a post regarding sodium content of miso, but couldn't find anything relevant. I believe to understand that the high sodium level in miso is both for flavor and to ward-off uninvited guests, like wild yeast and bacteria. I would love to find a way to lower the sodium level without opening the door to problems. Does anyone know if I could cut the salt in half or by a third, or even by a quarter in the mixture, and then use a thicker layer of salt on the surface of the miso to keep potential problems away?
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Re: Low or Reduced Sodium Miso

Postby cerbu on Fri Nov 02, 2018 2:39 pm

for example if you use about 1 TBS miso for 1 bowl of soup , cut other sources of salt in the soup to your taste.
White miso is 5.5% salt , that is ~1 gram/TBS
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Re: Low or Reduced Sodium Miso

Postby Christopher Weeks on Fri Nov 02, 2018 2:52 pm

I wonder if the salt moderates the effect of the koji enzymes and/or the lactobacillus. If that's so, the fermentation might run faster or differently without the salt.
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Re: Low or Reduced Sodium Miso

Postby Shane1 on Fri Nov 02, 2018 10:16 pm

Whoa. Never thought about that. Okay, forget the low sodium approach. This will be my first time fermenting miso, so I'll stick with the true and tried methods. Appreciate the advice!
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Re: Low or Reduced Sodium Miso

Postby Christopher Weeks on Mon Nov 05, 2018 8:48 am

My first batch of miso was experimental. (Search here for Taco Miso if interested.) It's a dumb way to go. I've made two somewhat more conventional batches since and they worked better. It's probably good to get good at the vanilla versions and then branch out.
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