First batch of miso

[u/OscarDWSanchez]

Looks pretty good after 4 1/2 months, I'm gonna let the main batch run for 4-8 more months, but we're gonna start pulling from it for regular use. There was some white mold on the top layer but after scraping that off I'm very happy with the results at this stage.

[u/artofmulata]

Young miso carries the most incredible odor and flavor, right? Highly floral. Welcome to the miso gang!

[u/Kim-BuchaFerments]

It's a good rule of thumb to take the top inch or so off. Smart! 🤓 Follow your gut. It's going to be amazing! Happy miso-ing!

[u/OscarDWSanchez → u/Kim-BuchaFerments]

It felt like a sin to chuck the tamari but such is life 🤷

[u/artofmulata → u/OscarDWSanchez]

Don’t worry, it’ll make more.