Grits Miso

Background

This experiment involves creating a fermented paste using grits. The grits are toasted prior to cooking to impart a richer flavor, then combined with fresh koji to ferment.

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Recipe

Ingredients

200g Grits

500g Water

300g Fresh Koji (Koji (Pearled Barley))

45g Salt (5%)

Equipment

Pot

Kitchen Scale

Thermometer

Sieve

Instructions

1. Toasting
   Toast the grits in a pan until they are slightly darkened to develop a richer flavor.

2. Hydration
   Cook the grits down in the water until fully hydrated. This should take approximately 20 minutes on medium-low heat.

3. Cooling
   Allow the cooked grits to cool until the temperature is below 140°F (60°C) throughout to prevent denaturing the enzymes in the koji.

4. Mixing
   Combine the hydrated grits (approx. 600g) with the fresh koji and salt.

5. Fermentation
   Allow the mixture to sit and ferment for one week.

6. Finishing
   Pass the mixture through a sieve to remove any gritty parts and achieve a smooth texture, though it can be eaten as is.

Notes and Observations

• The 200g of dried grits resulted in 600g of hydrated product.
• The final flavor profile is toasty and corny, resembling a cross between popcorn and a light miso.
• While the paste is edible immediately after fermentation, passing it through a sieve significantly improves the texture.