The swedish soybeans I had yesterday were boiled and cooled overnight. They look pretty good, a bit dark maybe, but that’s all right for a barley miso.

The ground mash looks fine too.

And in the jar it looks just right, as it should.

Per Modig has been working with ecological farming in southern Sweden for years. Along with everything else he grows soybeans. Some years are better than others, and the last 2 years have been bad, so I’ve been having to use eco soybeans from China, France and Italy.

Last year was better, and now I have some of his to try for a miso mix.

Not as perfect as chinese soybeans, but after washing they look pretty good (acceptable anyway).

It is now officially announced: The Uppsala Fermentation Day

Same place as last year – at the Culture Oasis.

We’ll be there selling our fermentations and I’ll give a demonstration on how to make your own miso at home.

The first miso for 2020 is a 2 year rice miso.

Using eco soybeans from China and my standard recipe for 2 year miso I got this.

The last crop circle got turned over yesterday.

It’s been a warm, rainy, mucky fall but I got it done. Now I can rest and prepare for spring and take care of winter business like koji and miso.

When it comes to making miso anyway.

Last years last miso was a rye miso made 2 days ago.

That makes 12 batches this fall (ca 1 a week). 2 each of 5 main types of miso and a couple of odd ones.

To add to the supply.

That should be enough to eat, use and sell for the next two years.

Good New Year!

Yesterday I made christmas weeks miso – a 2 year chickpea miso.

Using rice koji makes it a gluten and soy free miso. It’s very tasty too!!

Yesterday was the darkest day. The sun rose late and went down early, and besides that, a heavy fog and drizzle covered the land. Last night was the longest night, but at 05:19 the tide changed. It’s supposed to get brighter till midsummer.

We’ll see!

I usually don’t clean the containers between the koji batches, but after 4 or 5 times the bacteria and yeast start to take over, and the koji is not as good.

I rinse and brush them out, then soak them in hot tap water, then brush them again.

Then I put them in the oven and bake/sterilize them for a couple of hours.

That should do it for another 5 batches.

So cleanliness is mot terribly important. The ambient bacteria, yeast and mold all around us can, in fact, add to the fermentation process. But every once in a while, a good cleaning and sterilization is a good idea and get you off to a new clean start.

Today was set up for a full day of fermentation preparation. It started this morning with the last cultivation of the fourth batch of koji. Soon to be done, I put a new load of rice to soak for the next koji batch.

Last night I boiled a kilo of soybeans for a new batch of miso, ready to grind and mix with koji and salt.

Making another 2 year rice miso.

I bought cabbage yesterday to make more sauerkraut.

Then to end the day a new batch of koji.

This was not a typical day tho. Usually I have a lot of other stuff to do, as well as being a bit more lazy.