My new blog post

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Spent the day making Miso Paste in my 8 million degree quarantine Kitchen. The ceramic croc I'm going to let ferment for a full year, maybe longer. The Bucket I'm going to let go for six months or so. Mostly I'm excited for the tamari (say sauce like by product of fermentation). wish me luck! #OBGG #Openbarranch #Homemademiso