Red Lentil Miso
Probably the easiest miso to make!
Ingredients
- 150 g Red Lentils
- 1 packet Umami Chef Koji
- 35 g Salt
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
