Chilli Cress miso
Ingredients
- 962 grams Chilli Cress
- 1286 grams bucket wheat koji
- 135 grams of salt (6%)
Method
Mix and puree/blend everything well. If it is still too thick, you can thin it with 6% brine. Let this ferment for about 4 to 6 weeks.
Recipe: Christian Weij - Smaakpark
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