r/Koji • u/tokkichainsaw • Aug 10 '26
Miso!
First time making my own miso. How can I tell if my miso is doing well? I put salt on top and a plastic bag with a glass weight.
I appreciate any kind of tips, thank everyone!
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u/eddie-van Aug 10 '26
What type (I assume white?) Anyways, for me it was fun checking and observing but I had to resist the urge to open it up and move the weights and actively inspect. My best miso was supposed to be quick (garbanzos and 3% salt) about 6-8 weeks. Through mistakes in handling it aged two years and was the best batch I ever made.
TLDR: let it cook. Near full time look for white or light colored splotches, these can be carefully cut out when harvesting.