Hello

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Hello

Postby jkaple on Wed Dec 26, 2018 9:52 am

Hi,

I am Jason. I ferment quite a lot, but mostly miso. I've just made a batch of shoyu and tamari for the first time and I need some advice from fellow fermenters. There is very little in print or online about the specifics of homemade shoyu and tamari, and I am hoping I can rely on fellow fermenters for assistance.

Jason
jkaple
 
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Re: Hello

Postby Christopher Weeks on Thu Dec 27, 2018 8:05 am

Welcome to Wild Fermentation!
Christopher Weeks
Nuka Ninja
 
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Location: Jordan, MN


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