Today’s New Thing

I have in the past been working on infused soy sauce, when I got into my vinegar making phase I fell out of my stir fry phase so my soy sauce sat in my fermentation station for what must be years (I think it’s been a few weeks on the calendar). I had made some onion and mushroom soy sauce, my new thing today is realizing that fermenting things longer makes them taste even better. In all reality I knew more flavours come out with longer fermentation but wow it tastes good!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s