making huge batches of miso

[Guest guest]

Hi guys,

I'm considering seriously to make several 5 gallon containters of miso. I have

become very concerned over the health of our food and if I can make a large

amount to last years it will help me feel some control in this uncontrollable

world we live in.

Anyone been there, done that or done some large batches of food that has lasted

several years? I've never preserved food for long term storage before never

imagined I would want or need to.

If I buy grain for long term use it goes bad over a couple years but if it's

fermenting into nourishing miso then that works better.

I wish we could start a commune and all move in together. lol

thanks,

[Guest guest]

hi!

my short experience goes with sweet white miso, which trended to continue its

fermentation past the ¨packaged miso state¨, which means various grades of

tastiness and then acetone smelling (and therefore into the compost pile). i

believe this shouldn´t happen under saltier conditions, and slower fermening

varieties. if you can be patient enough, i would go that way

best luck,

a

The truth indeed has never been preached by the Buddha, seeing that one has to

realize it within oneself.

Lamkara Sutra

________________________________

From: juliahosman <juliahosman@...>

nutrition

Sent: Tue, April 19, 2011 9:02:22 PM

Subject: making huge batches of miso

Hi guys,

I'm considering seriously to make several 5 gallon containters of miso. I have

become very concerned over the health of our food and if I can make a large

amount to last years it will help me feel some control in this uncontrollable

world we live in.

Anyone been there, done that or done some large batches of food that has lasted

several years? I've never preserved food for long term storage before never

imagined I would want or need to.

If I buy grain for long term use it goes bad over a couple years but if it's

fermenting into nourishing miso then that works better.

I wish we could start a commune and all move in together. lol

thanks,

[Guest guest]

Hi There,

Several people have asked me to post my recipes for miso and koji, but it is not

easy, because there are many varieties of miso, and the koji recipe is very

intensive and long. I haven't been able to eke out enough to do that yet, so I

apologize to all who have asked this of me.

If you are going to make large batches, be advised you will need to either

invest a lot of money buying koji, or you will have to make it yourself, which

is labor and time intensive before you even start your miso, because miso

requires koji as an ingredient. If you want long-term miso, it has to be the

saltier variety. There are different recipes for miso depending upon how long

you want the miso to ferment, and how long you want it to last.

I recommend buying koji culture from Gem Cultures (online). When you buy a

starter culture, you get the recipe for making the koji, and you also get

recipes for the various types of miso. I have copied and pasted this information

directly from their website:

" Light Rice Koji Starter for sweet white Shiro Miso (1 month), light yellow

Shinshu Miso (6-12 months), Amazake, Koji Pickles, and Sake

Red (Rice) Miso Koji Starter for red rice Sendai Miso (6-12 months), and sweet

red Edo Miso (4-6 weeks)

Barley (Mugi) Miso Koji Starter for regular barley, Mugi Miso (12-18 months),

mellow barley, Amakuchi Mugi Miso (1-2 Months), Nattoh Miso and Hishio

condiments.

Soybean (Hatcho) Miso Koji Starter for soybean, Hatcho Miso (18-24 months), and

Wheat-free Tamari (18 months)

Shoyu Koji Starter for naturally fermented wheat and soybean soy sauce, Shoyu

(6-12 months)

Koji Starter Kits are available for each of the five varieties. Each kit

contains:

1. Starter for 6 pounds of koji for misos or 2 gallons of shoyu.

2. Step-by-step directions for making koji.

3. Recipes for each fermentation mentioned above in the variety

descriptions. "

Their website is found here: http://www.gemcultures.com/index.htm

Best of luck to you.

,

Boise, Idaho

*************

> I'm considering seriously to make several 5 gallon containters of miso. I

have become very concerned over the health of our food and if I can make a large

amount to last years it will help me feel some control in this uncontrollable

world we live in.

>

> Anyone been there, done that or done some large batches of food that has

lasted several years? I've never preserved food for long term storage before

never imagined I would want or need to.

>

> If I buy grain for long term use it goes bad over a couple years but if it's

fermenting into nourishing miso then that works better.

>

> I wish we could start a commune and all move in together. lol

>

> thanks,

>

>

>