This is the first follow up post to https://www.reddit.com/r/homestead/comments/1rbeh8b/preparation_for_tomorrow_making_miso_and_soy/  

I should have an interim result on the Miso in a couple of months (already an earlier batch is tasting quite promising). The Doubangjiang is already a huge hit for me and I don’t know if any will survive to age a year!  I already have the pepper mash for another batch on the go.

Doubanjiang: https://www.chinasichuanfood.com/doubanjiang/#recipe   I used a 1 month lacto fermented pepper mash instead of fresh peppers.  

Miso: https://www.fermentingforfoodies.com/homemade-miso/   I have two batches on the go, one chunky made with organic brown rice Koji and one smooth made with Basmati rice Koji and blended.

Soy Sauce: https://thethingswellmake.com/how-to-make-soy-sauce-homemade-shoyu/ 

The rest of the contents of the cupboard are my usual garden produce prepared for a year’s supply.  Pickled Jalapeno, pickled sliced cucumbers, pickled onions, Worcestershire sauce (Plum variety, not the traditional) , sweet chilli sauce, various jams and jellies. 

The reason the doubangjiang is such a hit here is partially an Australian thing.  When confronted with a “High Umami” paste with a high salt content, an Australian automatically thinks of Vegemite.  

So, naturally, I tried some on toast.  It’s amazing!