Dear all,
I made a batch of sweet Miso. I followed close the suggested recipes while I filled the jar (4 liters) -> the paste was not to dry (cracked) or splattered when smashed on the surface. I filled the glass tightly without air pockets! The jar is closed by a rubber gasket lid (or whatever this rubber sealing thing on top of the glass is called in English).
However, after 2.5 weeks at room temperature ~21°C my Miso looks like that (it got cracks and the Koji is still clearly visible). I have the feeling it is much to dry??? Can I rescue it by adding water??? How shall I proceed???
Thanks for your help.
Chris.
Here a pic of my "dry" Miso: