miso - light and dark

[Guest guest]

According to www.gemcultures.com/soy_cultures.htm

the light and dark miso actually originate from

different starter cultures. Additionally, the dark

miso is fermented for a significantly longer period

of time.

 

BTW, you can buy the cultures at that site to make

your own. I did, buy them that is. I have yet to

start the process, however. If anyone has done this

or attempts it in the future, please let us know how

it goes.

 

 

-Erin