A month has gone by and my Miso is generating tamari in spades. I mention this because one of my favorite books in all the land is Wild Fermentation by Sandor Ellix Kats. A nice primer on fermentation and lot of funky "experiments" to try.
So in his book he calls Miso and other types of foods like it "Bean Ferments". My question is this happy fermenters:
Is miso really a ferment? Is yogurt, cheese or any lacto-processed food truly a ferment? Should there be another name applied to the process?
what makes some thing a true ferment for you?