Jae Jones

When I started making miso years ago I used non-iodized salt but in the last 5 years I have used Himalayan (actually  https://www.amazon.com/REDMOND-Real-Sea-Salt-Unrefined/dp/B000R5PKD0) style salt with all the minerals including iodine although it is a small amount probably compared to 'iodized' salt.  The Himalayan type salt works the same for me and I haven't noticed any difference in the quality of the miso but I would expect the minerals add to the nutrient value of the miso.  Fine grind is what I use so that I can lightly salt the edges and bottom of my crocks. I spritz the inside of the crock with water first and then use a salt shaker to coat the sides of the crock well before adding the miso mixture.  The fine grind also dissolves into the bean water more easily as well.  

Your theory seems like a good one. Agree supporting more than 1 or two animals would need supplemental feed and some grain or Alfalfa (or other) pellets are options although adds significant cost. With little space,  parasites, worms, etc will need to be addressed regularly probably with medicine, and then there are predators (coyotes), a barn for lambing and shelter, and if you do hold ewes over more than one year it is common to shear the wool annually.  All things to learn so buying a couple of weened lambs to see how it goes with that space would be a good start.

Use the natural ferment live pickle juice in place of salt in salsa, hummus or any other kind of dip.   Also use some as seed to start the next crock of fermented pickles.

I used seed miso from a 3 year old batch that I had made.  The Koji is Brown rice from South River. I don't feel have the time currently to make the Koji.

Greetings Miso Masters. I just tried something different today and substituted hulled barley for 1/2 of the soybeans. Used brown rice Koji and normal amount of salt.  Any thoughts? I usually ferment 36 months - how will the additional carbs affect fermentation time?

Today my wife and I made 4.6 Gal. of Red Miso Paste. I'm new here to this site and am interested in meeting any Farmhouse style miso masters.  I've been using recipe from Katz' Wild Fermentation but would like to learn other variations.