«Sweet» miso doesn't mean sugar or any other sweeteners are added to the miso; this variety is simply fermented in a shorter time - span which creates a lovely, more delicate flavor and doesn't require as much salt to be
added during the fermentation process.
Not exact matches
The often high - sugar content of the beverage was mentioned by many functional health experts — while most of the sugar in kombucha is consumed by the bacteria
during the
fermentation process, many brands
add far more of the sweet stuff than the bugs could ever eat, seeking out specialty flavor profiles designed to stand out in an increasingly crowded marketplace.
To combat some of the unknowns and also to create the best experience, I have
added some additional optional steps around rinsing the groats more
during the
fermentation process.