MISO RECIPE FORMULAS

CHICKPEA MISO

GOLDEN PICKLED EGGS

AGING IN OAK BARRELS

BARREL-FERMENTED RED WINE VINEGAR

FERMENTED ROOT BEER

UMEBOSHI

FRESH HANDMADE PASTA

TROUBLESHOOTING KOMBUCHA MOLD

MISO CURED EGGS

DASHI

CULTURED VEGAN NUT "CHEESE"

CITRUS KOSHO

CANDIED CITRUS PEEL

KANTEN

FRUIT SCRAP VINEGAR

WILD FERMENTED COUNTRY WINE

HOMEMADE TORTILLAS

UMESHU PLUM "WINE"

OVEN CANNING METHOD FOR JAM

ACTIVE SOURDOUGH STARTER VS. DISCARD

SOURDOUGH CRACKERS

SPROUTS

SOURDOUGH PIZZA