Sweet Miso Update

This post is a bit after the fact, but I wanted to update on my Sweet Yellow Eyed Bean Miso, with the exciting news that it is, in fact, possible to make miso at home.  And, aside from a little patience, there’s almost no special skill required!

Second Kimchi: Baby Bok Choy, Radish, Carrot, Apple, Dulse

There are quite a few vessels bubbling away in our kitchen right now: miso, sourdough starter, and a newly fermenting beer (more on that in another post).  But, after that first batch, I just couldn’t wait any longer to get another kimchi fix.  I wanted to try a few new ingredients for round two just to see what happened.

First Sourdough

In the last few days I’ve learned that there seem to be as many different techniques and ingredient lists for making sourdough bread from a starter as there are bakers. Everyone has their own way of feeding the starter to get the yeast at their most voracious, their own slightly differing proportions of flour, water, starter and salt, a favorite blend of flours, and a variety of ways to proof, knead and bake the dough.

Sweet Yellow Eye Bean Miso

I’m bracing myself for my first fail (out of two food fermentations so far) – but I feel surprisingly fine with it, keeping in mind that I’m trying to be more forgiving of not-perfect results and to learn from my mistakes.  Let’s go back to the beginning.

Taste comparison – 10 Days, 5 Days and 3 Days

From left to right – Kimchi ripened for 10 days, 5 days and 3 days