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How to make your own miso paste

Principles, techniques and recipes for making delicious umami rich miso's and amino pastes. In this video I'll take you through what misos are, how to to make them, the techniques, ratios and how to make variations and non traditional misos too. Making your own misos gives you a whole new range of ways to add savoury deliciousness to your food and gives you creative options to add new flavours and depth to your cooking. I cover both the core principles and traditional base method for making misos and how you can adapt that to work with other ingredients. Miso Ratios are listed bellow. DOWNLOAD MY COOKBOOK HERE - https://www.veggiechef.co.uk/store/p/... See my video on how to make Koji here -    • How to make Koji rice at home   My Blue Algae Miso Video here -    • Blue Algae Miso Tasting Menu Dish   More from me - PATREON -   / eddieshepherd   WEBSITE - http://www.veggiechef.co.uk INSTAGRAM-   / eddiesheps   TWITTER -   / vegetarianchef   INGREDIENTS I USE - https://specialingredients.co.uk/?ref... TASTING MENU RESERVATIONS - https://www.exploretock.com/thewalled... MY COOKBOOK - https://carelpress.uk/walled_gardens Video Timestamps - 00:00 What is Miso 1:00 Miso Principles 2:03 Koji 2:55 Protein Selection 3:40 Salt Content 4:24 Fermentation Time 5:36 Example Miso Ratios 6:12 Miso Technique 10:00 Further Reading Key Miso Ratios for reference - White / Sweet miso - 1 to 3 months fermentation 500g Koji 500g Protein (cooked beans, pulses or other protein rich product) 40g - 60g Salt (4-6% of protein and koji weight) Red / Aged Miso - 6 months and over of fermentation 500g Koji 1kg Protein (beans, peas or other protein rich product) 180g - 210g Salt (12-14% of the total weight of protein and koji) For the fermentation technique see the demonstration in the video.