Using Fermentation As a Collaborator in Reducing Food Waste
Our relationship with fermentation
Fermentation today
Preventing food waste with fermentation
Rediscovering fermentation

Upcycling with fermentation
Bread Miso

(Photo by Kirsten K. Shockey)
Ingredients
- 340 grams bread bits, cut into crouton-sized pieces and toasted to a near char
- 170 grams koji rice
- 2 cups (473 ml) water (boiled and cooled to around 100°F/38°C)
- 61 grams sea salt
- Extra salt for packing in jar
Directions

(Photo by Kirsten K. Shockey)
2. Massage it together and let it sit. It will take some time for the hard toasted bread to hydrate. After an hour or so, massage again. When the mixture feels moist and ingredients are well combined, it is ready to pack into a jar.
3. Using a bit of boiled water, cooled to handle, rinse the inside of your fermentation jar, making sure to coat all of the surfaces. Then sprinkle about 1 tablespoon salt into the jar, coating the vessel’s sides and bottom.
4. Spoon the chickpea mixture into your jar or crock, doing your best to remove as many air bubbles as possible.
5. Set a small piece of unbleached cotton cloth or parchment paper cut to fit the diameter of your vessel on top. Sprinkle about 1⁄2 tablespoon of salt along the edges of this cover to seal any gaps. Weight the miso as best you can with weights or a salt-filled plastic bag.
6. Cover the jar with a cloth, securing it in place with a string. Set it in a cool spot and allow it to ferment. Ferment for 6 months or more, but feel free to taste it much earlier.

(Photo by Kirsten K. Shockey)
7. When you are ready to harvest your miso, open it up. You may need to scrape off the top surface of the miso until you get to something that looks nice and rich in color. You can either strain off the tamari (the liquid pooling on the top of the miso) or you can mix it back into the miso and eat it as is. Your miso may be chunky; if you prefer a smoother paste, process it in a grinder or food processor. Store in an airtight container. The miso will keep indefinitely in the refrigerator.

For Further Reading:
How Fermentation Works to Preserve Food and Punch Up Flavors