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This seasons miso making is over for now. The result is about ten liters of miso when it’s finished fermenting. I made three batches. The first one I reported on earlier is a sweet white miso that I will let ferment six months. The second is a mellow miso that ferments for about one year. Last there is the dark miso I made the other day which will ferment for about two years.

The picture shows the total of these three batches. In the foreground is some mellow miso from last year. It’s the fermentation that makes the miso.

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