I'm newly interested in making various types of Miso.
I read today that it will ferment properly in anaerobic conditions, but I want to get some confirmation. Will this work?
I have a commercial vacuum sealer and would love to be able to have my experiments use the bags in lieu of jars/crocks, but I want to confirm it will still work. I have seen examples of this but it doesn't seem to be common.
I would obviously keep an eye on it and redo the bags if they end up outgassing enough to matter.
Any help would be appreciated,
Thank you,
Collin