First we sprouted some of our favorite popcorn. Not that popcorn makes great edible sprouts, but it starts the process of making the corn more digestible, tasty, and nutritious. The smell and flavor of corn pops! It makes the miso taste like an ear of buttered, grilled corn. With benefits.
Miso Ingredients are listed below. We have taken our miso making steps and walked you through the process. With pictures and videos. Crusty grits, nixtamilizing sprouted popped corn, and mixing it all up are explained in the videos. Making corn stock, and how to weight the miso down, cover it, and let it ferment are explained in previous posts.
- 450 grams/3 to 4 cups crusty baked grits (any kind)
- 1770 grams/2 cups dried organic popcorn that has been sprouted, popped, and nixtamalized
- 2400 grams/14 to 16 cups koji rice made with Aspergillus oryzae
- 250 grams/1 cup coarse sea salt
- 250 ml/1 cup warm brown corn stock
- seed miso (optional, up to a cup)
Sprouted corn and popped sprouted corn after being cooked in corn stock with calcium hydroxide (nixtamalized)
Sprouting popcorn is pretty easy to do. But you can actually buy sprouted popcorn from online vendors such as Shiloh Farms, Thrive Market, or at a health food store. Our local supermarket actually carries it as well.
Baking nixtamalized grits until until crusty.
Mix the baked grits, salt, popped and cooked corn together. Mix well.
Mix the Miso
If you plan to do it for the longer 3 to 6 month period add up to 1/10th of the weight of the other ingredients (about a cup) of unpasteurized seed miso. We prefer using mellow white miso. Use a soy free miso if you are trying to avoid soy.
Pack it in.
When packing the miso in keep massaging it, mashing up and corn kernels to prevent having to grind it up later. Weight your miso down after packing the well massaged and supple mix into your container.
This is a pretty quick miso. You can ferment it at 85F for 30 days, then at 72 F for 15 days. Check it after the first week just to be sure everything is okay. Otherwise you could ferment it at 72F for 3 to 6 months.
When you feel it is done, remove some and grind it up. You can even chop it up on a cutting board old school style, or grind it in a mortar or a Japanese suribachi. Remember that you don’t have to grind up all your miso at once. Re-cover it and let it continue to ferment after taking out what you need.