Re: miso and other soy ferments

[Guest guest]

Nevertheless, still too high for my tastes. What about the other soy ferments?

Tempeh doesn't need salt, I'm pretty sure of that. How about natto?

Thanks,

-

> >

> > Commercial miso products are so high in sodium!

> > So, I was wondering...

> >

> > If I were to get a koji starter from www.gemcultures.com ,

> > would I be able to make a miso sans salt? Or is the salt

> > an integral part of the fermentation process?

> >

> >

> > Thanks,

> > -

> >

[Guest guest]

Hi,.

I have a question for you.

Were any of your family killed by the salt of miso,lately ?

Salt in most of foods are resolved to ionic state,unless you eat by

the powder to your mouth. Salt canbe a controller or direction

handler for maintenance way or not.

In the most of time when you are hospitalized,the first treatment

would be the shot of saline that is the 3% solution of salt.

I know of a ex-cop who had been in hospitalized for over a year,and

he had been complaining about some salty umeboshi all the time,I

smubbled those to him,he woke up and got out of the hospital where

all nurses and doctors no-noed having take the salty food.

When you have a problem with salt,all you have to do is taking enough

water to resolve the salt.

Try it,I did.

Cheers to get out of obsession that once I had.

Isao

[Guest guest]

I reckon my reasons for sodium-restriction are beside the point.

I am not looking to get into a debate over an issue that has the

potential of becoming contentious, especially as the Celtic and

sea salt fanatics come out of the woodwork.

I am only interested, with this thread, in ascertaining which

soy ferments can be made without adding salt. So far, we have:

miso - no

tempeh - yes

natto - ?

others - ?

Thanks,

-

p.s. - I make a mean salt-free kimchi;

certainly not needed there.

>

> Hi,.

> I have a question for you.

> Were any of your family killed by the salt of miso,lately ?

> Salt in most of foods are resolved to ionic state,unless you eat by

> the powder to your mouth. Salt canbe a controller or direction

> handler for maintenance way or not.

>

> In the most of time when you are hospitalized,the first treatment

> would be the shot of saline that is the 3% solution of salt.

> I know of a ex-cop who had been in hospitalized for over a year,and

> he had been complaining about some salty umeboshi all the time,I

> smubbled those to him,he woke up and got out of the hospital where

> all nurses and doctors no-noed having take the salty food.

>

> When you have a problem with salt,all you have to do is taking

enough

> water to resolve the salt.

> Try it,I did.

>

> Cheers to get out of obsession that once I had.

> Isao

>

[Guest guest]

Hey...I am trying to figure out a way of fermenting miso without too

much salt...you can already buy yello miso with a smaller % of salt (

under 5%)..

What I have discovered is that Miso is primarily not a FERMENTATION

PROCESS..the Primary method of breaking down the soya proteins while

the stuff sits in the wooden casks over a year " Aging " , is not a

Fermentation process but an Enzyme Process breaking down the proteins

into simple amino acids..the reason is very simple..Fermentation

Cycles are usually very short and rapid..the Koji ferments the rice

into Koji Rice within 3 days turning the carbs into sugars..Now the

miso is sitting and aging for a whole year in a 10% salt , which

inhibits most bacteria (both good and bad)..and I thin the only thing

that is going on is Enzyme Action in producing the miso and probably

little bacterial fermentation..

I am going to do a Soya Fermentation without koji ..and I will let

you know what happens..but it will be quick and short, probably 1-3

weeks...

> >

> > Hi,.

> > I have a question for you.

> > Were any of your family killed by the salt of miso,lately ?

> > Salt in most of foods are resolved to ionic state,unless you eat

by

> > the powder to your mouth. Salt canbe a controller or direction

> > handler for maintenance way or not.

> >

> > In the most of time when you are hospitalized,the first treatment

> > would be the shot of saline that is the 3% solution of salt.

> > I know of a ex-cop who had been in hospitalized for over a

year,and

> > he had been complaining about some salty umeboshi all the time,I

> > smubbled those to him,he woke up and got out of the hospital

where

> > all nurses and doctors no-noed having take the salty food.

> >

> > When you have a problem with salt,all you have to do is taking

> enough

> > water to resolve the salt.

> > Try it,I did.

> >

> > Cheers to get out of obsession that once I had.

> > Isao

> >

>

[Guest guest]

,

I did not mean to challenge on you.I apologize.

I am a deep sea salt fanatic,so to say.

Natto is the ferment you can make without salt.

That is all I know.

Isao

[Guest guest]

Actually 2 process.

Fermenting and Ripening process.

Ripening process is important to increase nutritious value as well as

taste and flavor.

[Guest guest]

Hi,

Anyone got a good KOJI fermented rice receipe?

Aniya

[Guest guest]

Is the product of the initial fermentation edible by itself?

How does it taste? I'm not so concerned with making actual

miso (as I only know it as a salty concoction), just with

trying a new starter. So, would it be OK to eat the koji

fermented rice and/or soybeans? Does amazake need salt?

-

p.s. - Apology accepted. Thank you.

>

> Actually 2 process.

> Fermenting and Ripening process.

> Ripening process is important to increase nutritious value as well

as

> taste and flavor.

>

[Guest guest]

Yes you can eat Koji rice. I think it is rather sweet because all the

startch has been converted to sugars...

> >

> > Actually 2 process.

> > Fermenting and Ripening process.

> > Ripening process is important to increase nutritious value as

well

> as

> > taste and flavor.

> >

>