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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.

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