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1. If this is your first time making miso, see the sections above for details on the right type of container, how to vary the recipe, and other tips.
2. Soak the soybeans in 4 cups of water for at least 8 hours or overnight. Drain the water then put the soybeans into a pot with 4 more cups of water. Bring the water to a boil, reduce the heat, and simmer until the soybeans are soft, about 2 hours. 
3. Drain the beans, reserving 1 1/2 cups of the cooking water. Leave the soybeans and the reserved cooking water to cool to room temperature.
4. When the beans are cooled, place them in a large mixing bowl with the koji rice, 1/2 cup of salt, and the reserved cooking water. (I have a video showing all the steps to making miso in the section above).
5. Mash everything together by hand or with a potato masher. You want the rough texture of hand mashing, so don’t be afraid to get your hands dirty. Pack the mashed beans and rice into a jar or crock. I typically divide the mixture between two 1-quart jars. Make sure you have at least 1 inch of the headroom at the top of the jar because the miso will bubble up during the fermentation. 
6. Sprinkle another teaspoon of salt on top of the pack of beans and rice. Cover the miso with a piece of parchment paper or plastic wrap.
7. Use a weight to keep everything weighed down during fermentation. It will slowly produce a layer of dark brown liquid called tamari. This can be drained off after fermenting to be used like soy sauce. (Yum!)
8. Place the fermentation container in a cool, dark location to ferment for 3-24 months. A basement or closet is perfect. 
9. Store the miso in the fridge once you start using it. It should last for several years.

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