Homemade miso

After 3 months of fermentation, my homemade miso is ready!

It's my first time making miso, using organic soy bean, sea salt and rice koji I bought from Japan (not organic though). It has been fermented for 3 months and harvested today. It smells so nice and I hope the taste is good too. Next time I can try making again with the organic rice koji I just bought from the beach market.

Apart from cultivating more friendly bacteria, we get to eat more homemade food too.

Kimchi, sourdough bread, tempeh, eco enzyme, kefir, natto and now miso!