Miso - are these ratios going to work?
Posted: Sun May 22, 2016 2:50 pmI 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
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