The interesting thing about homemade miso paste is that the ingredients used for the various types of miso are nearly identical. The main difference is the ratio of the ingredients and their fermentation period. For example, red miso usually uses steamed rather than boiled beans and a longer 12–18-month fermentation process. Meanwhile, white miso – as far as I'm aware, uses less salt and a shorter fermentation period. However, so far, I've only tried making miso with this method for mild yellow miso. The amount of time it's left to ferment will develop the color and flavor.