Kitchen Sink Kinzanji Miso

The first rule of fermentation: use what you've got!

Fermentation, preservation, and flavor building all start with using what you have. Throughout our lives, we come upon ingredients in a variety of ways—from heading to the market, traveling, and of course family meals since childhood. Over time, we build a palate for our go-to dishes and drinks. I can say for sure that I’m more adventurous than most, so…