MisoInfusedCorn

Fermentation

Roasted Corn Miso

Contraband Ferments ·

Roasted Corn in Pan

**Makes 1 Quart

Ingredients

  • 1.5 cups Roasted corn (we cut corn off the cob and roast on a sheet pan) 

  • 1/2 cup Raw corn 

  • 1 cup Koji 

  • 3 TBS Non-Iodized Salt 

  • Water to cover the mixture 

Instructions

  1. Once the corn and koji mixture is covered with water, put the lid on and then shake the jar well. Move to a cool/dark place to ferment. 

  2. Ferment for 5-10 days. 

  3. When the corn miso is active, foggy in color, and shows signs of bubbling, then move the mixture to the blender. Mix till a loose paste consistency. 

  4. Optional step: add jalapenos, garlic, thyme, red chilis, or other ingredients to the mixture. Blend a second time. Ferment for another 2-10 days.