pH Measurement

pH measurement

Japanese: pH測定（ぴーえいちそくてい）

Measuring acidity to check fermentation progress.

pH measures acidity. As miso fermentation progresses, lactic acid bacteria produce acid, lowering pH.

Initially about 6.5-7.0, dropping to around 5.0 as aging progresses. Regular measurement quantifies invisible fermentation. Commercial test strips or digital meters make it straightforward. pH test strips cost just a few hundred yen and are simple. Dissolve a small sample in water and touch the strip. Combining tasting with numbers gives accurate assessment. Science makes fermentation more interesting.

Related words

pH (potential of hydrogen)

A scale indicating how acidic or alkaline a solution is, ranging from 0 to 14 with 7 as neutral. Most fermented foods fall in the mildly acidic range of pH 4–6.

Lactic acid bacteria (LAB)

A general term for bacteria that produce lactic acid from sugars. They contribute to a wide range of fermented foods including pickles, yogurt, and miso, creating acidic environments that improve preservation.

Fermentation Log

Recording the fermentation process for reproducibility and understanding.

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