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I never remember if miso paste lasts a while-months-or if it's something that goes bad after a few weeks. Is there some other substitute the way there's boullion cubes?
 

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since its fermented to begin with, it'd be my guess that it would last quite a while.
 

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See, that's what I've always heard... but I had some go spectacularily bad (it smelled alcoholic and the lid would balloon up when sealed) after only a month or so. I still don't get it.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Keelin</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
See, that's what I've always heard... but I had some go spectacularily bad (it smelled alcoholic and the lid would balloon up when sealed) after only a month or so. I still don't get it.</div>
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maybe not enough preservatives, mine has been around for quite a while. kimchi is also great in terms of storage which is nice since i use it as a soyburger condiment almost exclusively.
 

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Kimchee on soyburgers? Now THAT is interesting...<br><br><br><br>
I think "normally" miso should last quite a while. If it's the unpasturized variety (which is what you want because the heat used in pasturization will kill off the "good" bacteria and beneficial properties that miso is known for) it may continue to ferment, (as unpasturized fermented products will do) if it is a milder variety and there isn't enough salt to slow or halt the fermentation process.<br><br><br><br>
This will cause the container to bulge and the flavor to deepen and change (usually for the better). There's actually nothing wrong with it though, it's just "more" fermented.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Washoe</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I have some in my fridge that's more than five years old.</div>
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Do the colors smell delicious?<br><br><br><br><img alt="" class="inlineimg" src="/images/smilies/wink3.gif" style="border:0px solid;" title=";)">
 

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Very funny. <img alt="" class="inlineimg" src="/images/smilies/laugh.gif" style="border:0px solid;" title=":lol:"> Actually, I just went and checked on it out of curiousity. Looks and smells just fine. I would have no problem whipping up a bowl of soup with it right now.
 

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<a href="http://www.shinmeidomiso.com/home.html" target="_blank">http://www.shinmeidomiso.com/home.html</a><br><br><br><br>
FAQ about miso. Good to know!
 

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And I had a container of it that lasted over two years in my refrig before I used it all. No problems whatsoever! <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 
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