…ensuring the ginger bits are fully coated.

  • Zombiepirate@lemmy.worldEnglish
    2·
    15 hours ago

    I just tried my garlic miso that I started four months ago, and it’s amazing. Highly recommend.

    I didn’t make the miso, but I packed some garlic cloves into a jar of the miso and let it ferment. The garlic bits are so good in a miso soup, and the flavor gets infused to the paste too.

      • Zombiepirate@lemmy.worldEnglish
        2·
        14 hours ago

        I’m not an expert, but I’ve read that if you’re fermenting foods properly it’s very hard to make yourself sick because the lactobacillus culture grows quickly enough to overpower any botulism that could try to colonize it. Just make sure there’s not mold growing on top.

        I don’t believe that applies to food stored in oil, but I’m not sure.

        Edit: I looked it up and miso is fermented by aspergillus oryzae, but the same principle would apply.

        • MothmanDelorian@lemmy.world
          2·
          14 hours ago

          Yeah my understanding is from oil preserved garlic so Im curious about the risks. Sadly I no longer have a reddit account so I cannot ask the food science community there