Salt (6% of the total mixture weight, approx. 60 g)
Notes and Observations
The resulting miso is smoky, tangy, and altogether pleasant.
It could benefit from a deeper savory profile; a bit more umami would improve the final character.
Future Adjustments
Adjust Grain Ratio: Try using half soybeans and half nixtamalized corn to build a stronger umami backbone for the next batch.
Pepper Timing: Experiment with mixing the peppers in at the end of the fermentation process. Since they are already dried, they do not require preservation. It would be valuable to see how this timing changes the flavor profile, and whether the active koji enzymes are necessary during the primary ferment to help draw out the character of the peppers.
