Why is commercially sold miso paste typically so salty? Is the saltiness an essential requirement to prepare miso paste? If so, why? - Quora
![My first miso at 11 months. It's a chickpea miso with 13% salt. Noticed these while spots and color gradient. Cause for concern? Thanks. : r/fermentation My first miso at 11 months. It's a chickpea miso with 13% salt. Noticed these while spots and color gradient. Cause for concern? Thanks. : r/fermentation](https://preview.redd.it/my-first-miso-at-11-months-its-a-chickpea-miso-with-13-salt-v0-b5qu4awxm0j81.jpg?width=640&crop=smart&auto=webp&s=a571ce40c25d10aaccbf4e660f2708e76fc96122)
My first miso at 11 months. It's a chickpea miso with 13% salt. Noticed these while spots and color gradient. Cause for concern? Thanks. : r/fermentation
![Maruman MSG Free Healthy Less Salt Honzukuri Genen Miso Paste 750g Tub — Honeydaes - Japan Foods Grocery Online Maruman MSG Free Healthy Less Salt Honzukuri Genen Miso Paste 750g Tub — Honeydaes - Japan Foods Grocery Online](https://honeydaes.com/cdn/shop/products/maruman-msg-free-healthy-less-salt-honzukuri-genen-miso-paste-750g-tub-812301_1200x1200.jpg?v=1687453095)