Every year I make miso, and every year its tastes a little different. This is the most interesting thing about fermentation. Even though I use the same ingredients and follow the same process, I can't make the exact same flavor. I always think fermentation is deep. In August, I checked my miso again to remove the weights.

When I saw the surface, it seemed that fermentation was progressing well. This time, I didn't see any mold, so I'm glad the stones worked well to protect the surface from it. I tasted a very tiny amount of miso, which still tasted salt.

To help it improve more ferment, I transferred it into a wooden container. After wearing a pair of groves, I stirred it by hands.

Then, I moved it back into the enamel container, sealed the surface with some plastic rap, placed the stones on top, and left it for another two months.

Two months passed, and yesterday I checked it again, which was the last time.

Compared to two month ago, the color had darkened, and I felt a sweet aroma from it. There was no mold sign, which was really good.

I had been wondered how it would turn out this year because the summer heat was extreme. However, I didn't need to worry about it at all. The miso looked the best one I've ever made so far.

Since I really wanted to taste it, I made some miso soup with it. The picture below shows the tonight's dinner. The miso soup was delicious! I'm so glad that the miso this year turned out much better than last year's! I'll share it with my daughter and my mom. I'm sure they'll love it too!

By the way, my other fermented product, douganjiang is still in the mid way of its fermentation process. I'll check this in December again. There is no mold sigh so far, which is good.

If you'd like to read my other post about miso, you can find Part1 here and Part2 here.

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