By Megan Grubb
Pistacchio Miso
You can buy spores from Fermentation Culture in Europe.
Only 2 month fermentation. If you want to age it a really long time, then he would add more salt. - Davide CARANCHINI
You can also dry it when it's finished to make a grateable cheese.
Updated at: Thu, 17 Aug 2023 04:45:16 GMT
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Instructions
Step 1
Boil pistachios with the measured water for 1 hour.
Step 2
Drain water into a separate bowl.
Step 3
Blitz pistachios into a paste. You can add a dash of the boiled water if needed.
Step 4
Put in bowl and mix with salt and koji.
Step 5
Put in jar and slam to remove air pockets. Push down and smooth top.
Step 6
Salt the top. When you collect the miso make sure to remove this super salty layer.
Step 7
Leave room temp for 8 weeks. The shelf life will be around 8 months.
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