Easy-Peasy Chickpea Miso Recipe

Make this simple but delicious miso, and enjoy it on a variety of snacks and meals.

| Winter 2019

Photo by Kirsten K. Shockey

Because you can buy pre-made rice and barley koji, it’s easy to ferment your first batch of miso without any previous fermentation experience. Koji grains can be found online. In fact, South River Miso sells organic brown rice koji. If you’re feeling unsure, trust yourself, trust the process, and trust the microbes. If you set up the ferment as directed here, it’ll work. This recipe calls for rice koji, but barley can be used interchangeably.

This miso is mellow — not particularly strong or salty — because the koji-to-bean ratio is nearly equal, tilting a little toward the sweet koji. More importantly, while it isn’t instantly gratifying, this miso can be enjoyed after a couple of months of fermentation. It has a pleasing light-yellow color and is a fantastic all-purpose miso. Technically, koji acts as a primary fermentation in miso, but since this recipe calls for pre-made koji, it has only one ferment period.

This recipe makes a little over a quart of miso, but you’ll want to use a 1/2-gallon jar to ferment it so you have room left in the jar to top it with plenty of weight.

Fermentation Time

Fermentation type: Lacto/combination
Primary fermentation: 2 months
Total time: About 2 months

Yield: About 1 quart



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