Water is a subject that is near and dear to my heart for the following reasons: 1. I live close to downtown in an urban centre, and my city water source involves treatment with chloramine.
There are a number of topics that seem to constantly be debated in the fermenting world. They always pique my curiousity, but I seldom have the time to delve into a full exploration of them.
When I first tried fermented miso (versus the off-the-shelf kind), I got a gut wrenching reaction that I would have likened to a mild form of food poisoning or some sort of miso-induced food allergy.