southern fermentation 04: black eyed pea miso 🫘 when thinking of fermentation, I considered the ways this practice can show up in the south beyond pickling, canning, vinegar and the like. We have an abundance of beans and peas in the region, many with distinct taste, shapes and texture. What if I treated them like soybeans, turning them into various misos? Black eyed peas are among the most common commercial peas, so it feels like the appropriate gateway drug for this project. I went equal part
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