Blog Post & Recipe: miso (the same blogger has posts for "miso-cured hen eggs," "miso-cured quail eggs," "miso-cured oyster," "miso-cured kombu," "tekka miso," and "miso adaptations")
Miso is surprisingly easy to make. The hardest parts are: waiting six months to over a year for the fermentation process to complete, and procuring the koji.
Blog Post: How to Press Tofu
Pressing tofu takes out the water in it and makes it firm. Pressed tofu becomes wonderfully dense and pleasantly chewy when cooked ... So how exactly do you press tofu?
Blog Post & Recipe: Pear Kimchi (followed by Pear Kimchi and Blue Cheese Salad)
Where the cabbage kimchi recipe calls for letting the kimchi sit out a room temperature for a few days to kick start the fermentation process I only let this pear kimchi sit for a half a day let the flavours come out and then I chilled it before serving it.
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