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Red Lentil Miso

Probably the easiest miso to make!
Prep Time30 mins
Maturing Time120 d

Ingredients

Instructions

  • Weigh out the lentils and then cook until soft
  • Drain them well, trying to remove as much water as possible.
  • Once the lentils are cool, mix in the koji and salt.
  • Ensure the koji and salt and evenly distributed through the mixture
  • Form the mixture into balls, squeezing out as much air as you can. If the balls crack and fall apart the mixture is too dry and a small amount of cooled, boiled water should be added. If the balls ooze water, place in a muslin cloth and try to squeeze out as much as possible.
  • Press the balls into a clean jar, removing as much air as possible. Then sprinkle the surface with a layer of salt. Add a weight to the top of the miso, to squeeze out as much air and liquid as possible, Then leave at room temperature for 4 months