I have a small container of fermented miso in the refrigerator that I've had for what seems like an eternity, but I think it's been in there for a little over a year, maybe less. I've had so many stomach distress troubles from eating badly fermented foods creating severe acid in my stomach that I've been really afraid to try the miso. Maybe I'm being a little neurotic, but I always opt on the side of caution, especially because I don't have a cast iron stomach. Is anyone knowledgeable about fermented miso? Does it ever go bad or does it just keep fermenting indefinitely and get better with age? It may have gone a couple hours without refrigeration temporarily while in transition between moving from 1 place to another, but for the most part it's remained cold in refrigeration. I was searching for a good easy simple vegan recipe like a dip or something, but I first want to make sure it's safe and edible to eat. Please tell me.
Thanks.
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