Celeriac Miso
Celeriac is high in dietary fiber and protein as well as many crucial vitamins and minerals. Celeriac has high contents of vitamins C and K, and various B vitamins such as, thiamine (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), and vitamin B6. It is rich with calcium, iron, magnesium, manganese, phosphorus, potassium, sodium, and zinc.
SALTY MISO
(Ready in 6 months to 1-2 years)
Ingredients:
500 g soya beans
500 g celeriac
Piece of kombu or wakame seaweed
500g koji
195 gsea salt – 13%
Water from cooking liquid
Method:
Soak beans overnight; cook in fresh water until soft and discard foam, strain and save 1¾ cups of the cooking water for later use. Cool the softened substrate to room temperature.
Peel the celeriac, cut in cubes and boil to soften, then blend to a paste.
Pour some cooking liquid over salt
Mash beans and mix with celeriac paste and koji and salt water (and more cooking liquid if needed to the consistency you wish for. )
Moisten your container/glass jar and sprinkle some sea salt on internal surface.
Place the mixture into the jar without any air gaps. You can do this by tapping it on the counter for a few minutes.
Sprinkle sea salt on the surface. Place plastic wrap over the top to eliminate further exposure to air.
Place a fermentation weight (glass weight) on top to maintain pressure on the mixture.
You can also use a heavy plastic bag filled with water as a cover and weight.
Ferment until ready. The fermentation period will be shorter during warmer months.
The finished miso will be a thick paste, about the consistency of mashed potatoes.