From Bridge Gardens: Creating Fermented Miso Paste with Justin and Rick

Check out the next in our series of fermentation workshops featuring community gardener Justin Ruaysamran and Rick Bogusch. 

A perfect addition to soups, stews and as an ingredient in marinades for fish or chicken, miso paste will give you that “umami” flavor that makes things taste a step above! 

Ferment your miso paste for 6 months to a year, depending on how you like the taste, and then refrigerate to slow the fermentation process.