soy

I can’t believe I managed to wait over a year! And also that I didn’t make more batches during those months of waiting… If I’d known how good this would be, I would have.

This is the jar that I topped with a thick layer of salt, which has turned into a crust; the other jar has instead a smaller jar tucked inside the lid, pushing down on the miso. I have yet to open that one, but it looks much the same as this.