Kinzanji Miso

Name: Kinzanji Miso
Prep time: 20 min
Ingredients: 1 packet Umami Chef Rice Koji (200g); 60 g salt; 60 g sugar; 100 g honey; 150 g aubergine (cubed and steamed); 100 g courgette (cubed); 150 g carrot (cubed); 1 tbsp ginger (minced/grated); 200 g cannellini beans (cooked)

umami-chef.co.uk

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Prep Time: 20 minutes

Servings: 24

Author : Umami Chef

fermented koji miso

Ingredients

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Instructions

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Step 1

Mix all the ingredients together, then pack into a jar.

Step 2

Over the next few hours the vegetables will begin to release moisture, press the vegetables down until this liquid covers all the ingredients.

Step 3

You now have a choice. You can either place a weight on top of the mixture, to keep all the ingredients submerged. Or you can stir it once a day, to prevent mold growth on the surface.

Step 4

Cover with a cloth to prevent insects from entering. Then leave the miso at room temperature to ferment. In a hot room/airing cupboard (25'C) this might be as little as 3 weeks. In a colder room (15'C) this might be 8 weeks. It is edible throughout, so just taste and when you like it place in the fridge to stop the fermentation. Enjoy!