Spent Grain Miso Pastes. A work in progress.
While working tirelessly to sort out this business, we’ve found ourselves still trying to find time for experimenting with all of the different items we can create when we’re up and running. While thinking about how to reduce waste, we wondered what might we do with our spent grain? Well, back in May our friends at @sharedcultures provided us some fresh barley koji and some insight, and we started our first attempt at making a miso paste entirely out of fresh spent grain.
Fermenting now for nearly 5 months, it’s given so many different flavors every time we’ve tried it. It’s complex, providing bold tanginess alongside its deep savory and earthy base. The darker one, blended with Nettle Leaves is herbal, with minerality and even dark floral notes.
There is room to grow, and we will keep practicing, but I think we can say this was for sure a success. Huge thanks to Eleana and Kevin from @sharedcultures for their knowledge, kindness, and their amazing products to use and enjoy. Please give them a follow and get yourself some of their seriously beautiful misos, koji salts, and more.
