Hi everyone
I'm new to the forum and I've joined purely because I'm looking to make my own soy-free miso after my doctor told me I'm not allowed so . Devastation - miso ramen is my favourite food!
I found this site amongst various websites which discuss recipes for miso making. They all talk about using a pot, layering gauze on top then adding a weight to keep squishing the mixture.
What do you make your miso in?
How do you weight down the miso?
Does this weight have to cover the entire surface area of the top of the miso?
It sounds as though the process creates a mould and a liqui . How do you stop these from coning over the gauze / weight? Do they need draining off?
I want to do a quick ferment as I neeeeed miso. What bean would you recommend?
Thank you so much for your advice.
Claire