Probably the last regular miso this season. A 6 month rice miso, it’s kind of an extra emergency batch for the fermentation festival in october.
Now I just have a couple more experiments to do.
Probably the last regular miso this season. A 6 month rice miso, it’s kind of an extra emergency batch for the fermentation festival in october.
Now I just have a couple more experiments to do.
timogarden 
Hello!
I was just wondering about the compression of the miso. Is putting a weight on top of the paste actually unnecessary? Also when looking around it seems like it’s usual to have a cloth on top rather than a closed and sealed lid. Why is it commonly taught to ferment miso in this way?
Sorry if this is frequently asked
That’s the traditional way in asia. I tried that method in the begining 40 some years ago and found it went bad often. At the same time I was making east european sauerkraut using glass jars which was much better in many ways. So I soon got into making miso that way too. So I do my fermentations that way only now. Compression is not neccessary. The main thing is that air does not get in.
Good luck
Tim