Pressing moromi

Miso, tamari, tempeh, idli/dosa, natto, and more!

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Pressing moromi

Postby Jaime on Sun Aug 11, 2013 6:00 pm

Hi folks... we're about ready to press our first batch of moromi and bottle our Tamari... any ingenious methods people have come up with for ease of pressing about 60L of moromi? We live in a sub-tropical climate and also wonder if it's wise to press and bottle it all at once, or better to take little bits as we need it and keep the rest in one big mass... it's actually in two masses, of about 30 L each. Then again, the downside of messing with it more frequently to take bits as we use them, is more opportunity for other subtropical bugs or bacteria to take over... ??? xx
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