How to make chickpea miso at home
Chickpea miso is a type of fermented condiment made from chickpeas, salt, and koji rice.
Equipment
- 1 Foor processor
Ingredients
- 1 tin Organic cooked chickpea 400g
- 300 g Koji
- 100 g Organic sea salt
Instructions
- Sterilize the glass jar, lid, blender, and bowl with boiling water.
- Open the tin of the chickpeas and strain the water but don’t throw out the water.
- Put the chickpeas into a blender and blend well. If you need more moisture, use the strained water. (I added half of the water this time)
- Put the chickpea paste into a bowl.
- Add the koji and salt into the bowl and mix well by hand. Be sure to wear gloves.
- Roll into balls.
- Place the miso balls in a preserving container that has been sterilized by boiling.
- Air inside the balls will cause mould to form so compress them into the storage container as if you were throwing them in, and then pack them in one by one, pressing down from the top to flatten them out.
- Wipe off any remaining dirt on the inside of the container and around the lid with kitchen or other paper moistened with rubbing alcohol. Since it will be stored for a long period of time be very careful here!
- To prevent air from touching the miso, wrap tightly with plastic wrap. Place a bag of salt or similar between the miso and the lid to serve as an inner lid. Finally, tightly cover the lid, and you're done.
- Store in a cool, dark place and homemade miso will be ready in six months to a year.