Garlic embedded in miso (Ninniku no misozuke) from Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen (page 61) by Nancy Singleton Hachisu

  • barley miso
  • garlic

  • EYB Comments

    Garlic ferments for about one month.

Where’s the full recipe - why can I only see the ingredients?

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  • Eat Your Books

    Garlic ferments for about one month.

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