I’m back at Fyris Farmers Market after 3 weeks at other markets. It’s grey and drizzly, but it’s going pretty good. 

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This weeks fermenting. 

I’ve been working on this blog for hours – finally got it – for this time. First add the pictures in reverse order, then put in the text (which comes in the wrong place, imposible to get it between pictures). Like here! 

I made some fermented carrots today. This is the best way to keep them for the winter as we have carrot fly worms that destroy most of the carrots during storage. I harvested the biggest ones, cleaned and shredded them. 


 

 

added garlic, ginger and salt, and then put it into jars for fermentation. 

…If this frustating wordpress editing quirkyness keeps up I’ll have to quit wordpress.

The latest version of wordpress for iphone is a real mess. 

Mixed and ready for fermentation. 

Sometimes there’s a small amount that doesn’t fit and is put into a smaller jar. This time I added some garlic, ginger and fresh cayanne pepper, just to see/taste how it turns out. 


It will be good to have some miso ready for sales in september 2 years from now. 

I usually start my miso making season in november, but it looks like I may be running low already. So I soaked a kilo of soybeans and cooked them to make a batch of 2 year rice miso tomorrow morning. 

I have to look ahead 2 years based on the this falls sales. 

Today is the day for the yearly harvest festival market at Wik. 


Better than ever!

I picked some savoy cabbages to make some kimchi. They looked pretty bad because of all the pests eating away at them. It seamed like there wouldn’t be much kimchi, but after cleaning them, I found a lot that I could use. 


So along with the other ingredients, I made some. Most of the ingredients were from my garden, but I did have to buy some daikon radish and ginger. 

And it turned out to be quite a big batch. 


I made this jar of cucumber pickles last week. I didn’t notice that the rubber sealing ring broke, a lot of air flowed in and within a week the the mold grew profusely into a fluffy covering. If it had been a tiny bit of mold I could take it off, put on a new rubber ring and let it continue fermenting, but this is too much, and out to the compost it goes. My compost will love it!

It’s gone about 6 months since I made my first ever rye miso. One batch was a sweet miso – more rye koji, less salt and less time. I have opened it and  tasted it. 

And made a vegetable soup with it. 


Nice color and smell. It was, of course, a bit weak because of the short fermentaion time, but very tasty. It had the sweet-sour flavor of a good sweet miso, and the umame effect was great. Ot will be interesting to see and taste the development of the 1 year and 2 year miso versions. When the time comes.