Anthony Mattox @anthony.luckypaper.co · 22/06/2026After a year of aging I pressed my first batch of shoyu this weekend. The results are actually great. To complete the cycle I started another batch, this time with mushrooms. I think I'll start a new one every couple months to keep it going. 1200
Anthony Mattox @anthony.luckypaper.co · 06/07/2026I'm curious about @benchapmanncsu.bsky.social and @bugcounter.bsky.social thoughts on home made soy sauce from a hobbyist fermenter though. I'm confident in it, but don't really understand the microbiology here, and people find the trays of moldy beans alarming. Risky or not? 140
Don Schaffner @bugcounter.bsky.social · 07/07/2026It depends and it’s complicated. Can you give us more details? Specific recipes would be very helpful. 110
