Miso Making

Since I'm not traveling this summer and staying in the city, I'm being more domestic. Gardening is one thing. Another passion now is making fermented foods. Along with some simple pickles, I made miso! It's easier than expected, at least the first step (except long cooking of soy bean). But the real challenge is if they will be fermented well. Usually & traditionally it's best to make miso in Winter, so it ferments during the spring and summer, then by the next winter, the first batch is ready. But if you make it in summer (as I did), it may stop fermenting during the cold winter, so the fermentation delays at best, or just completely fails. Well. let's hope for the best. Also it requires my patience, have to wait for at least 6 months, preferably 1 to 2 years until it's ready to eat. I'm planning a special miso making class this winter. So stay tuned~!