Soy Bean Miso

In a large pot of cold filtered water, soak soybeans overnight. Drain the beans and return them into the pot. Fill with water to 5 inches above the soybeans.

Bring pot to a boil over high heat. Then reduce the heat to a simmer and cook for about 2 hours or until the beans are soft. Note: you can use a pressure cooker and cook for 20 minutes.

Drain the beans but keep about 2 cups of liquid. Start mashing the beans into your desired consistency adding cooking liquid along the way. Cool beans to about 100 degrees Fahrenheit, mix in koji and about 3/4 of the salt, and knead well to evenly distribute Koji.Sanitize your crock by wiping it down with distilled white vinegar and then rinsing with water. Sprinkle half of the remaining salt on the bottom of the crock. Create tennis ball sized spheres and throw them into your sanitized fermentation crock one at a time, mashing down with your fists to make sure there are no air pockets.

Once filled, pat down the mixture to create a flat surface. Wipe down the sides with a clean rag dipped in vodka or rubbing alcohol.  Sprinkle remaining salt on top.

Cut parchment paper and a piece of cardboard to fit snugly on top of the mixture. First add the parchment paper making sure there are no air bubbles. Place the cardboard inside the freezer bag and place into crock, on top of the parchment paper. Weigh down with weights or pie ball bearings.

Let sit for 6 months to a year on a shady shelf. Every few months, taste the miso to see if it has mellowed to your liking, remove any white or green mold and recover with salt, parchment and cardboard. If there is black mold, start over.

Use for miso soup, dressings, or as a salt substitute in recipes

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