Chickpea Miso

Method

1. Soak the chickpeas overnight in plenty of cold water.
2. The next morning, drain, rinse well and pop into a large heavy bottomed pan with lots of fresh water, making sure the chickpeas are submerged by a few inches. Bring to the boil, reduce to a low simmer and cook until the chickpeas are soft. Scoop off and discard any scum that appears on the surface and top up with fresh water as needed to keep the chickpeas submerged.
3. Once cooked, drain the chickpeas, reserving a measuring jug full of their cooking liquid and allow them to cool.
4. Meanwhile, make the brine. Pour the salt into 500ml of the warm cooking liquid, stirring gently to help it dissolve. Set aside.
5. Next, mash the chickpeas using a potato masher to your desired consistency. Some like it lumpy, some like it smooth.
6. Once the brine is under 43°C, (comfortable to touch by hand), stir the mature miso into the brine and then mash it into the chickpeas.
7. Next add the koji, mixing well. You should have a chunky paste which is firm enough to form into shapes. Add a little more cooking liquid, if needed, to get the right consistency.
8. Sterilise your crock with boiling water. Whilst still wet, salt the bottom and sides generously.
9. It’s important that there are no air pockets between the miso whilst it ferments as this can lead to mould forming. Use your hands to make a tennis-ball shape of miso and throw from a height into the crock, taking careful aim or it’s going to get messy. Continue until all the miso is inside the crock.
10. Smooth the surface and salt the top generously so that it’s completely covered. Add the weights inside and pop on the lid. Label with the date and store the crock somewhere cool, dry and out the way.
11. Have a peek at the miso each month to check for mould. If any has formed, simply scrape the mould away, making sure to take it all, and re-salt the surface.
12. After a year, taste the miso and, if it’s to your liking, decant into sterilised jars and store in a cool and dry cupboard; or in the fridge once opened.
13. Some miso is fermented for several years – this is very much up to the maker so if you want a stronger flavour and have the patience, let it ferment for longer