Chickpeas for the last batch of miso for this season.
Using the standard recipe, but with chickpeas instead of soybeans and rice koji, makes this one both soy free and gluten free.
Chickpeas for the last batch of miso for this season.
Using the standard recipe, but with chickpeas instead of soybeans and rice koji, makes this one both soy free and gluten free.
timogarden 
Hello Timo,
I enjoy your posts very much. You mentioned a standard recipe for your miso production. What is that recipe? I would love to try that.
Thank you, Don Lewis
My standard recipe is;
1 kilo beans (dry weights)
1 kilo koji
460 grams seasalt
– boil beans – let cool
– grind beans
– mix in koji
– grind some more
– mix in salt
– put in fermentaion jars
– seal and let ferment for 2 years
Good luck! Ask more questions if need be.