Chilli Cress miso


  • 962 grams Chilli Cress
  • 1286 grams bucket wheat koji
  • 135 grams of salt (6%)


Mix and puree/blend everything well. If it is still too thick, you can thin it with 6% brine. Let this ferment for about 4 to 6 weeks.

Recipe: Christian Weij - Smaakpark

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