I may have made some fresh, homemade miso today. Or some extremely elaborate moldy soybean paste. Only time will tell.
These now have to sit and ferment for about 6 to 12 months until they are either delicious or filed as a failed experiment.
I may have made some fresh, homemade miso today. Or some extremely elaborate moldy soybean paste. Only time will tell.
These now have to sit and ferment for about 6 to 12 months until they are either delicious or filed as a failed experiment.
Made with ❤️ in Switzerland