Topinambur fermentieren

Miso. Ich liebe es. Es gibt unzählige regionale und saisonale Variationen, und eine schmeckt fabelhafter als die andere.
Wenn Du die Geduld aufbringst, die Mikroben in Deinem Ferment für Monate oder gar Jahre arbeiten zu lassen, wirst Du mit dem unglaublichen Geschmack von selbstgemachtem Miso belohnt werden.
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