Miso Beginner question

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Miso Beginner question

Postby RobertN on Sat May 12, 2018 12:47 pm

Hi Folks,
I recently made my first two batches of miso. Kome Miso (Red Rice Miso) and Shiro Miso (Sweet White Miso) according to „The Book of Miso“ by Shurtleff and Aoyagi.
The Miso is now 3 Days old and I sniffed on the Shiro Miso. It smells mostly like Koji but also a bit alcoholic. Is this normal?
I use air-tight „Fido jars“, the ones with metal lock.
Now my question: the fermentation is based on lactic acid bacteria and enzymes from the Koji. So it should be anaerobic. But there seem to be also yeasts involved which produce alcohol. Is this right? Or should I use instead aerobic conditions?
Thanks a lot
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Re: Miso Beginner question

Postby bjdmytro on Sun May 20, 2018 9:53 am

What goes on in miso is more than just bacteria and the amalase enzyme from the koji. There is also some yeast fermentation. Finished miso will have a bit of alcohol in it, but not a lot. My miso always off gasses some CO2.
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