by 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?