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Re: Miso
I haven't made miso myself, but was under the impression that all you need is a ceramic or wooden crock, a plate that fits inside, a weight, soybeans, koji starter, and time. I know that South River Miso Company from MA sells (or used to anyway) the koji through their website. Also, a book called "Wild Fermentation" by Sandor Katz has a couple recipes. Hope this helps!
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