Update...I checked on my miso today. It's fermenting along. It looks gross. It's not spoiled, or anything like that, but it has developed a layer of liquid on the top, which is normal. How can something this ugly taste that good? It smells very nice though.
We've also been eating the tempeh that I made. I've been keeping it in the freezer, which I've never done with tempeh before. After thawing, it's a little on the soft and crumbly side, but it still tastes great. I don't think that the strands of fungi are quite as strong after freezing, so the tempeh is a little more, "relaxed." That's my guess anyway.
~ C