What are safe temperature ranges for fermenting miso paste?
I'd like to make some miso paste. The recipes I've seen recommend keeping the miso in a cool, dark place. Unfortunately my house gets hot in summertime and there is no cool place like a cellar or air-conditioned room to store the miso during the summer months.
Does anyone know what are the safe temperature ranges for fermenting miso? How hot is too hot? What happens if miso gets too hot?
Best Answer
According to http://www.soya.be/make-miso.php
"If temperature is too high the koji culture could become inactive."
"The container should be place in a clean room with moderate temperatures (15°C – 25°C)."
Like yeast I think the only danger is that if temperatures get too hot it will stop working or living. Your best bet at keeping it cool is likely putting it in a dark cupboard or somewhere dark with some kind of insulation ideally to stop large temperature fluctuations and stop it getting too hot. You get foil insulated picnic bags for example. Or newspaper or foam would also help insulate.
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What temperature does miso ferment at?
Miso needs a cold winter, a temperate spring and a hot summer for proper fermentation. Start the miso about two to three months before the weather turns warm \u2014 usually when the temperature hovers around 50 degrees Fahrenheit \u2014 to get fermentation off to a steady start.How long does miso paste take to ferment?
Miso is a fermented seasoning paste made from soy beans or barley, fermented with the all-round wonder grain, koji. Fermentation times range from one week to several years, which effects the flavour greatly.Does miso continue to ferment?
That's because miso is alive, and it continues to ferment, albeit very slowly. Once you open the package, the degradation process accelerates a bit. Generally, the paste should retain the best quality for about 3 months after opening the package.Why should you not boil miso?
Adding it to boiling water will kill the probiotics in the miso, nixing the health benefits it typically offers, like better digestive health. Wait until the soup has been taken off the heat and then stir or whisk in miso to taste. The paste-like texture will melt into the soup thanks to the residual heat of the stock.Brad Makes Miso Paste | It's Alive | Bon Appétit
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