Freezing Miso?

[Guest guest]

Hmmm . . . I discovered an unopened tub of barley miso, my favorite

for miso soup, in the freezer. I'm concerned whether the live

cultures are still alive or if it's worthless for that and I might as

well throw it out. Checked Google and found only one entry dealing

with this. One miso company, South River, makes their miso in a very

cold place and, when they moved their first commercial batch from

their barn in winter to the truck, they discovered that it was so

salty that it hadn't frozen. Anyway, has anybody any good knowledge

as to whether miso which has been kept in the freezer is still

healthful? I'd especially appreciate facts and not conjecture.

 

Thanks much!

 

Sherry