No Salt Miso

Background

This experiment is a test of a no-salt miso. The underlying theory is that holding the mixture at 140°F (60°C) will effectively pasteurize it, preventing spoilage while allowing the active enzymes to digest the ingredients. This method is highly similar to Noma-style 140°F garum fermentation. However, instead of extracting the liquid at the end, this process maintains a much thicker consistency to yield a rich paste.

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Recipe

Ingredients

1 Part koji

1 Part nixtamalized [bloody butcher corn](Bloody Butcher Corn)

Equipment

Fermentation Chamber (capable of holding 140°F / 60°C)

Glass Jar

Instructions

1. Mixing
   Combine equal parts koji and nixtamalized bloody butcher corn, mashing them together to form a thick, cohesive paste.

2. Packing
   Transfer the paste to a jar, pressing it down to eliminate any air pockets.

3. Incubation
   Place the sealed jar in a fermentation chamber and hold it at a constant temperature of 140°F (60°C) to begin the enzymatic digestion.

Notes and Observations

• The high-temperature environment serves to pasteurize the mixture, eliminating the need for salt as a preservative.
• This technique relies entirely on active enzymes to break down the corn and koji.
• Unlike garums, which are kept loose to facilitate liquid extraction, this mixture is kept thick to mimic the texture of traditional miso.