Homemade Red Miso Recipe
Makes about 6 cups - 3.6 pounds
1. Combine soybeans with 4 cups of water in a pressure cooker and soak for three hours.
2. Bring to full pressure approximately 15 pounds reduce heat to very low and simmer for 25 minutes.
3. Remove from heat and loud stand for 15 minutes while pressure returns to normal.
4.Open cooker, pour beans into colander set over a pot, and drain for 3 to 5 minutes.
5. Return beans to cooker and use a pestle or potato masher mash beans until about 1/4 remain whole.
6. Allow to cool slightly above body temperature 100°F or 43°C.
7. In a 1 1/2 to 2 gallon pot by 8 1/2 tablespoon sea salt and mature miso mixed well.
8.Then slowly stir in 1 1/2 cups of the soybean cooking liquid.
9. Finally add the Koji and mashed soybeans, mixing to an even consistency.
10. Wash and dry a 2-to-4 quart wide-mouth, glass or plastic crock.
11. Sprinkle half teaspoon salt over its bottom, then spoon in miso mixture and pack firmly: smooth surface and sprinkle on 1 teaspoon of salt
12. Cover with a double layer of undyed cloth, butcher paper or plastic wrap, top with a pressing lid (a flat plate or wooden disk), and then a 5-pound weight.
13. Cover entire mouth of container with paper and tie closed to keep out dust.
14. Place in cool location and allow to age for at least six months, including one full summer (flavors often best after 18 to 24 months).
15. When miso is ready, scrape and discard any (harmless) mold on the surface.
16. Remove several week’s supply and refrigerate.
17. Re-cover and store in cool place.