Crock size determination for miso

[Rlmilt]

Here is my conundrum: Which size fermentation crock to purchase, given the volume of ingredients, plus the required head room for the weights? Is there an accepted rule-of-thumb guide?

I made a 6-cup batch of chickpea miso, and loaded it into a 2L water-sealed crock. There was no way for me to add the suggested weights and use the water-sealed lid. I used the split weights that came with the crock, along with a baggie of marbles, but it only weighed a couple pounds. Should I have been better to purchase a larger crock? My next batch of miso will be larger, so I will wait to hear from those of you with experience before looking for my next crock purchase.

[KEALA]

Hello,

I would recommend that you have a look at "The Book of Miso" by W.Shurtleff & A.Aoyagi (2nd edition) p.168 if you have not done so already.
They reckon that 1-2 quarts (1-2 l) containers might make the miso slightly tart or alcoholic.
The authors recommend a capacity of no less than 1 gallon ( 3.8 l).

Have a nice day!

A-

[sourmilk]

I'm looking at some Korean made fermenters. I use one for sauerkraut with great results. These fermenter have lids that fit inside on top of miso. There are fermentation weight of many sizes available. So, you have a choice.