I really need to write more about my culinary adventures if for nobody else but myself! Today I made a batch of chickpea miso in a pickl-it jar. I learned about these very nice fermenting vessels when I took a Dosa and Chutney class from Lisa's Counter Culture . I've never made miso before, but I found the koji on sale at a local Asian grocery store and before I knew it, it was in my basket.  From what I've read, miso is usually made in crocks, which are super expensive. These pickl-it jars are somewhat less costly than the crocks, so it makes sense to use one because miso takes a year to ferment. Here are the instructions I used.