Hi all,
This is my first post, and I was hoping to get some help from some more experienced fermenters. I've been doing quite a bit of fermenting from Nourishing Traditions and recently picked up Wild Fermentation and have been going from that as well.
I decided to take on the project of miso making, and had a question for which crock to use. I recently purchased two crocks: a Harsch (I can't believe I actually spent the money on it), and a regular stoneware crock. My original idea in buying the Harsch was that if I was going to have a ferment (miso) going for a year or longer, I wanted it to be in a sealed container. After thinking about it, though I was wondering if the water seal would be wasted on the miso. Does the miso ferment fast enough to make it worthwhile to use the Harsh for this, or would I be better off using the regular crock for the miso and save the water-seal for vegetables and other things that ferment faster?
Thanks for the help,
Adam