Miso - are these ratios going to work?

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Miso - are these ratios going to work?

Postby marello on Sun May 22, 2016 2:50 pm

I made a crock of miso this weekend using black beans. As I had koji left over I went on to make another one. However I got a bit muddle up and I've ended up making a small crock of the following:

750g of koji
3 (dried) cups of chickpeas
125ml of salt

Have I created a monster? How long should I leave this to ferment? I'm new to ferments so always rather worried about cultivating some tasty botulism!

Thanks :)
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