Ferment Miso Aging Project

Workflow

1. 1

   Cook Soybeans

   1 day

   Cook soybeans mash mix with koji and salt at correct ratio.

   Yeast Cell Count Calculator

   Show tips (2)
2. 2

   Pack Crock

   2 hours

   Pack into crock pressing air out cover with salt layer.

   Plato to Specific Gravity

   Show tips (2)
3. 3

   Age Cool

   months

   Age cool dark location months to years tasting periodically.

   Show tips (2)
4. 4

   Harvest Use

   ongoing

   Harvest miso from center avoiding surface layer for best flavor.

   Celsius to Fahrenheit Converter

   Show tips (2)

Tools Used

• Plato to Specific Gravity
  Supporting

  Convert soybean to koji ratio traditional.

• Celsius to Fahrenheit Converter
  Primary

  Track age months flavor development.

Reference Materials

• Air Exposure

  Cracks expose mold — press and re-salt when checking.

• Patience

  Young miso ok but depth comes 12+ months.

• Warning

  Stop immediately if safety conditions change or equipment fails.

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