I made a bulk amount of miso on last month, September 9th. Since we had very hot days in last month, I thought I should check them out.
I took out all the containers from the shelf. It was good for me to do so.
Most of miso went fermented in a much faster speed than they should. All the containers were overflowed with its tamari sauce from miso due to too much fermented.
I transferred the miso into glass containers that were sanitized by boiled water. I put all the glass containers in the refrigerator.
I was surprised that all my 11.25 kg miso could fit in the refrigerator. I am glad our refrigerator is spacious enough for them.
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As for my nukadoko, it had the same issue.
I started my own nukadoko on July 31st. I kept it to the room temperature for a whole one month in August. I noticed it kept fermented too quickly and gave the sour odor and taste.
At the beginning of September, I put it in the refrigerator as a trial. After one week or so, my nukadoko started calming down on its fermentation. Since then I have kept it in the refrigerator. I make my own pickles in the nukadoko every day. It gives me the good fragrance and taste.
***
Once the strong summer-like heat calms down in this month, I will take all my fermented food of nukadoko and miso out from the refrigerator and keep them in the room temperature. It is now still too hot for them.
I am very happy to live with my fermented homemade foods.
♬ Any feedback? (^^♪
three wisdom 