Execution:

1. soak and cook.

• Soak the dried chickpeas in water, using double the volume, for a duration of 4 hours.

• After soaking, discard the water and transfer the chickpeas to a pot. Cover them once again with water, using double the volume. Bring the mixture to a boil over high heat, then reduce to a simmer and cook for 1 hour.

• Ensure that the lentils are just tender, with a softness that allows you to crush them between your fingers without applying excessive pressure.

• Drain the chickpeas and spread them evenly on a baking tray. Allow them to cool to room temperature.

• Weigh the chickpeas, aiming for approximately 500g. Adjust the ratio of koji and salt according to the specified percentages mentioned above.

2. mix.

• Put on a pair of latex/nitrile gloves before handling.

• Using a sanitized food processor or mortar and pestle, add the chickpeas and mash until you form a coarse meal, do not overmix into a paste.

• Grind the koji into a coarse powder.

• Combine the chickpeas and koji and mix by hand until the koji is evenly distributed.

• If the mixture crumbles when squeezed in your hand it is too dry and if the mixture oozes water when squeezed it is too wet, it should have the consistency of something similar to playdoh.

• To adjust the texture; you can create a 4% salt brine, (4g salt + 100g water), and add that to the mixture 1 tbsp at a time. Or if the mixture is too wet, set an oven to 100-110°F, spread the mixture evenly onto a parchment lined baking tray and allow to dehydrate until the desired consistency is reached.

• Add the salt and mix thoroughly.

3. store & ferment.

• One handful at a time, add the mix into your fermentation vessel and press down, making sure to pack it as tight as possible.

• Once it is well packed and there is no air trapped inside, flatten the top and clean the sides of the container with a spatula and a clean paper towel, sprinkle the surface of the miso with salt to prevent mold growth.

• Place and press a layer of plastic wrap directly over the surface of the mixture, making sure to cover the top completely.

• Place fermentation weights or zip top bags filled with water on top of the mixture to weight it down. Really anything that fits into your container to weight it down.

• Cover the container with cheesecloth or kitchen towel.

4. time.

• Allow the miso to ferment for 3-4 months at room temperature, preferably stored in a fermentation chamber set to 80-85°F.

• After about one week, check the progress of the miso; it should exhibit a slightly sweet and aromatic quality, with small air pockets beginning to form—this is perfectly normal. Remember to wear sterile gloves when handling.

• You may also observe the development of white mold on the surface, which is normal. You can simply scrape it off during tastings throughout the fermentation period; otherwise, you can ignore it until the miso is ready.

• If you detect a lactic-acid ferment-like flavor emerging and tamari forming pools at the top, it suggests the mixture may have been too wet, and you may need to restart.

• The miso is ready when its texture has softened, the color has transformed into a rich dark yellow, and the taste of salt has subtly given way to a sweet, nutty flavor, accompanied by a slight acidity.

• For a smoother paste, you can add the miso to a food processor with a few splashes of water and grind until your desired consistency is achieved.

• Store the miso in airtight containers in the fridge for up to 3 months. While technically it can last indefinitely, the flavor will evolve. You can also store it in the freezer for at least 1 year.

• Aging the miso for a minimum of 3 months yields a lighter, more versatile flavor, but you can extend this period up to several years for a miso that becomes more complex, richer, and funkier over time.