pfredx

I just decanted November's kimchi, and it's 👌. I'm about to strain a bunch of last summer's vinegars: chili, black currant, and rhubarb. I also need to check on various misos and koji concoctions from the fall, which range from more liquid shoyu-hot sauce type things to thicker pastes. The chestnut miso is really good, and the grilled eggplant purée fermented with koji is INSANE. The liquid off the top of it is even better!