After 3 whole years fermenting in my basement I am excited to announce that my homemade Red Miso is finally ready! Yesterday I packaged up the entire batch into 3 quart sized mason jars. That's a lot of Miso. I'll definitely be sharing with local friends and family.
For more information on how I made this Miso please check out my post from last January called Red Miso's Second Birthday.
It turned out great! I tasted it side by side with an all natural, no preservative, store bought Red Miso that I had in my fridge. Mine is bolder, smokier, saltier, and less sweet, but still a little sweet, very rich and delicious.