sour tasting miso?

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sour tasting miso?

Postby terji on Wed Sep 18, 2019 9:35 am

Hi,

our miso taste a little bit sour. We will still eat it as it looks good and tastes ok. Any idea what it could be?

It was quick miso 1/2 barley koji 1/2 soy beans
500g dry each and 200g salt. Container was closed most of the time so probably that was at fault?

I think it was about 4-5 weeks now since I packed it in the jar...

T
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Re: sour tasting miso?

Postby cerbu on Thu Sep 19, 2019 9:29 am

acetic and lactic acid make it sourish, probably you had it covered and it developed alcohol which turned to vinegar on air exposure. I sometimes have it that way on purpose, always having access to oxygen but lower salt. Your miso's salt percent is hard to say with dry weights , 5-7% ?
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Re: sour tasting miso?

Postby terji on Thu Sep 26, 2019 4:47 am

not sure will look into it next time.
What should I aim for if I want to have something ready in around 2 months?
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Re: sour tasting miso?

Postby cerbu on Thu Sep 26, 2019 5:23 am

7-8% , for example that would be 1 kg fresh grain koji, 1.5 kg boiled legume, 100 g water from the beans ; for 2600 g you add 180-200 g salt
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Re: sour tasting miso?

Postby terji on Sun Nov 03, 2019 4:33 am

Still struggling to make it work - if I have the jars closed I get the aceton if I have it open I get probably kahm every 2 weeks and have to scrape it with lots of miso. Stuff underneath it looks ok.

Any ideas how to find the right balance? I know, Cerbu, you mentioned that you use the same jars can you share a pic of what is on the top? Thanks!

T
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terji
 
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Re: sour tasting miso?

Postby cerbu on Sun Nov 03, 2019 11:30 am

go with the kham, acetone is toxic, minimize the yeast by covering the surface of the paste with silicon discs , also you could not throw the scrapes unless bad mold is present, use it in hot soups
I do not have to scrape the paste, I just throw what is above the disc , not that much liquid like in this picture usually (now I'm trying a cross between miso and soy sauce )
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Re: sour tasting miso?

Postby terji on Sun Nov 03, 2019 3:44 pm

what kind of discs are these? I was thinking that weighting it down might help with kahm (Is it kahm? ) and general maintenance if there is some liquid at the top...
terji
 
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Re: sour tasting miso?

Postby cerbu on Mon Nov 04, 2019 12:31 am

The discs are cut from a food grade silicon baking sheet simmilar to this https://www.ebay.co.uk/itm/132544978567 ; yes, always use weights over the disks, the kham grows on the liquid's surface and it's easy to remove
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Re: sour tasting miso?

Postby terji on Sun Nov 10, 2019 2:36 am

Trying to go plastik free :-) I will figure something out. Miso turned out great!

Thanks!
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