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Today’s New Thing

Reann Legge

I have in the past been working on infused soy sauce, when I got into my vinegar making phase I fell out of my stir fry phase so my soy sauce sat in my fermentation station for what must be years (I think it’s been a few weeks on the calendar). I had made some onion and mushroom soy sauce, my new thing today is realizing that fermenting things longer makes them taste even better. In all reality I knew more flavours come out with longer fermentation but wow it tastes good!

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