Cooked soybean liquid
The liquid remaining after boiling or steaming soybeans, often reserved to adjust the moisture content and consistency of the miso mash (moromi) during fermentation.
Ingredients
1086 articles on substrates, cultures and additives.
Oils, sauces and drinksPlant oils, condiments, vinegars, waters and the wines, beers and pickles other recipes use.
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Water
Water carries dissolved ingredients, transfers heat and forms the liquid environment of many ferments; its minerals and treatment influence how it behaves.
Distilled water
Water recovered by evaporation and condensation, with much of its original mineral content left behind; selected recipes use it for culture preparation or brine.
Non-chlorinated water
Drinking-quality water chosen without an active chlorine-based disinfectant, used as a carrier for rennet or cultures and as a cheese or pickle brine medium.