It’s been a while since my last post (it was getting repetitive and tiring). I took a break.

Recently I got a new customer. One that wants glutenfree and soyfree miso, in larger quantities too. I haven’t been making much of that kind of miso concentrating more on soybean miso made with barley or rye koji.

So now I have to start making much more miso using rice koji and other beans like lupin, fava, chickpeas and such, and preferably quickly fermented until I get a good stock of 2 year such.

Yesterday I washed, soaked and boiled a kilo of eco chickpeas.

After cooling down overnight they are ready to grind

I then divided the batch into two so I could make both 6 month and 12 month miso. I haven’t made quick miso with chickpeas before, so this is new for me and a bit of an experiment.

I then mixed in the rice koji and salt.

Put into jars, label and put away for fermentation.

Recipe for 6 month miso;

500 gram chickpeas (dry weight)

600 gram rice koji

100 gram seasalt

Recipe for 12 month miso;

500 gram ckickpeas

550 gram rice koji

110 gram seasalt

  • Wash and soak beans
  • Boil 4 hours
  • Let sit overnight (ca 10 hours)
  • Grind beans
  • Mix ingredients
  • Put into fermentation jars
  • Let ferment alloted time