What to do if miso is salty: popular solutions and practical tips on the Internet
Recently, the topic of "Doenjang is too salty" has sparked heated discussions on major social platforms and food forums. Many netizens shared the problem of excessive saltiness they encountered when making miso and came up with various innovative solutions. This article will combine structured data and practical suggestions for you based on hot discussions in the past 10 days across the Internet.
1. Statistics of popular discussions on the entire network
| Platform | Amount of related topics | Most popular | Main solution |
|---|---|---|---|
| 1,200+ | #What should I do if the miso is salty# (850,000 reads) | Add potatoes and rice to absorb salt | |
| Douyin | 850+ | #saving salty bean paste (3.2 million views) | secondary fermentation |
| little red book | 600+ | "Comprehensive collection of miso remedies" (52,000 collections) | Added sugar to neutralize |
| Zhihu | 120+ | "Scientific adjustment of the saltiness of doenjang" (8k votes in favor) | dilution method |
2. Comparison of the effects of mainstream solutions
| method | Operation difficulty | Effective time | success rate | flavor impact |
|---|---|---|---|---|
| add potatoes | simple | 2-3 hours | 85% | May increase starch feeling |
| secondary fermentation | medium | 3-5 days | 78% | More mellow flavor |
| Sugar neutralization | simple | Instant | 90% | May be sweetened |
| dilution method | simple | Instant | 95% | The flavor becomes diluted |
3. Step-by-step solutions recommended by experts
1.Diagnosing salinity levels: First use a clean spoon to take a small amount of miso and taste it to determine the saltiness level. Slightly salty (acceptable but too salty), moderately salty (obviously too salty), severely salty (cannot be eaten directly).
2.Choose the corresponding solution:
| Salinity level | Recommended plan | Detailed operation |
|---|---|---|
| Mildly salty | Sugar neutralization method | Add 5g sugar for every 500g doenjang and stir evenly |
| Moderately salty | Starch adsorption method | Add diced potatoes/rice and let it sit for 2 hours before taking it out |
| Severely salty | compound treatment method | First dilute 20% water, then add 3% sugar and starch to absorb |
3.Quality inspection after remediation: The remediated doenjang needs to undergo three tests: saltiness test (dip it with clean chopsticks to taste), viscosity test (observe the hanging on the wall), and odor test (no peculiar smell means it is qualified).
4. Selected innovative methods from netizens
1.Fruit peel removal method: Add apple peel or pear peel and ferment for 2 days, which can absorb salt and increase the fruity aroma.
2.Bean dregs backfill method: Add fresh bean dregs to salty miso in a ratio of 1:5 and extend the fermentation time for 7 days.
3.Low temperature evaporation method: Put the miso into a gauze bag and hang it in a cool and ventilated place for 48 hours to allow the water to evaporate naturally.
5. Three key points to prevent miso from being too salty
1.Salt calculation formula: The traditional method recommends using 18-20% salt based on the weight of the beans. The modern improved version can use 15% salt + 5% sugar.
2.Tips for adding salt in stages: Only 70% of the total salt is added during the first fermentation, and the remaining 30% is added during the second fermentation.
3.Humidity control: Keep the humidity of the fermentation environment between 70-75%. If it is too high, it will accelerate the penetration of salt.
Through the above methods and data analysis, I believe you will be able to solve the problem of too salty doenjang. Remember, cooking is a process of trial and error, and there are ways to fix even small mistakes. Wish you the perfect miso!
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