loataoNI've been getting into the fermentation thing lately. Maybe too much? Right now I have kimchi, sauerkraut, kombucha, curtido and asparagus going. Although space is at a premium after downsizing, I am always interested in new recipes.
Jeff@loataoN Koji and miso is fun to try if you can find Koji rice or spores. I've barely scratched the surface in my own kitchen of what the possibilities are