Chickpea miso (1:1, 10% salt) - Oct 2024
Variation of Chickpea miso, standard Use 1:1 ratio dry legumes:koji. Use 10% salt (of weight of dry legumes + koji) 272 g of dry brown chickpeas.
- 272 g dry brown chickpeas
- 272 g Barley koji
- 54 g salt
- 1 tsp miso
Brown chickpeas were cooked for 1h and disintegrated quite a bit. Mash everything up in the thermomix, add the other ingredients, blend, then transfer to fermentation jar.
Start of incubation: 2024-10-10