Chickpea miso from Fermenter: DIY Fermentation for Vegan Fare, Including Recipes for Krauts, Pickles, Koji, Tempeh, Nut- & Seed-Based Cheeses, Fermented Beverages & What to Do with Them (page 61) by Aaron Adams and Liz Crain
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fine sea salt
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koji rice
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- Serves : 1 quart (about 2 pounds)
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EYB Comments
Chickpeas soak overnight and miso ferments for 1 month to 6 weeks. Can substitute store-bought koji rice for koji rice. You may use the Koji rice recipe on page 63.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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