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
Robert