+
Home Cooking

Making miso: hygiene and other tips

AngeloSc | May 13, 201906:37 AM     1

Hi all,

I am new to fermenting things and I really worry about growing bacteria and things that you do not really want. However, I fell in love with miso paste and have been using it more and more. After a 16 days trip to Japan now I am sure: I want to make my own.

I just bought "The book of Miso" and going through it. It gives all the technical details, but I still have some very practical questions:

- Purified water: it is suggested to use water that is purified. Can bottled water be considered so and can it be used safely for most fermentation projects?
- How to clean your vessel and tools: I wonder if I can just clean by hand with soap or I should use alchool/vingar, or even some antibacterial and then wash with the same type of water I will use;
- Vessel: do you have any suggestion for a good vessel for miso making? I am thinking of a glass one with straight sides, so I can see what's going on inside;
- Temperature: they suggest starting in November or March, but I can't wait! I live in London,so it's not tropical but my flat is very very warm. Should I maybe go for a quick-ish yellow miso? Or should I still wait colder months?
- Tamari sauce: this should be a byproduct of miso fermentation. Any tips on how to efficiently and effectively extract it and store it? To pasteurise it or not to?
- Tamari sauce (2): does anybody know amy recipe to make tamari sauce itself in large quantities? Or even other types of wheat-free soy sauce. I am allergic to gluten but online I only found recipes for soy sauce made with wheat.

Thanks a lot for your help! I will probably ask more questions. getting very excited about it.

Want to stay up to date with this post? Sign Up Now ›

Invite a friend to chime in on this discussion.

Email a Friend

More from Chowhound

BBQ 101: How to Grill for Beginners
Guides

BBQ 101: How to Grill for Beginners

by Greg Stegeman | The weather is getting nicer, Memorial Day is on the horizon, and summer is right around the corner...

The Best Grills, BBQ Tools, and Grill Accessories
Guides

The Best Grills, BBQ Tools, and Grill Accessories

by Jen Wheeler | If you're in the market for a new grill, grill brush, or basically any other BBQ tool, grill accessory...

A Comprehensive Guide to Barbecue Sauce Across the Country
Guides

A Comprehensive Guide to Barbecue Sauce Across the Country

by Greg Stegeman | Barbecue sauce is a blanket term that doesn't necessarily do justice to all the regional styles of...

Battle of the BBQ: Where Can You Find the Best in the South?
Guides

Battle of the BBQ: Where Can You Find the Best in the South?

by Joey Skladany | As a self-proclaimed sauce connoisseur and fan of barbecue varieties specifically, I was more than...

See what's new!

View latest discussions ›

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.