Hope this post will help some people who make miso by their own.
Please don’t hesitate to ask me anything!
Q: It’s been fermenting for a couple of weeks now and it’s got a layer of mold on it. What should I do?You mentioned that maybe scrape it off?I took photos:
Wow, hahaha, you’ve gotten whole mold on surface :)Let’s think about why this happens and what to do to avoid next time…,
It because you only put 20g of salt instead of 40g. Koji activate so sudden and create fluffy surface on top where it attached to air.Yes, you can just scrape the surface, and mix well from top to bottom, then taste it! It must be already good enough to taste.
Next time, I recommend you to cover the top with wrap so that they won’t contact to air (they won’t create mold.