Yesterdays chickpea miso.

In the meantime all the good skiing snow has melted.

We finally have enough snow and cold for skiing. Wonderfull winter excercise!

While the chickpeas soak for tomorrows miso.

And the koji grows.

The hectic holidays are calming down! The seasonal activities like studying seed catalogs, carpentry, skiing and such, as well as koji and miso making are back on the agenda.

First out is a standard rice miso.

With a little jar of experimental thyme tamari. That is – the remaining miso mix with added water and dryed thyme.

The last miso for this year is a standard rice miso.

2021 has been a very good year! Especially with regards to the gardening, fermenting and marketing. Even our health has been better than usuall with the exception of a few close calls. Altho the news of the world is unsettling, it’s been fine around here.

Sometimes I get the notion that Miso has wonder working properties.

And to celebrate I just happened to make a new batch of herb barley miso.

That is, 2 years from now

Another experiment!

I got some old fashioned field peas (called grey peas here) and boiled them. I now think I should have boiled them longer with more water – the mix turned out too dry.

I divided the peas into 2 batches and made a 2 year and a 1 year miso. This time I adjusted the 1 year miso, giving it more salt.

I added a deciliter brine On top because it looked and felt too dry. See what happens.

I got off to a late start this fall, so I have to make alot of miso now – 2 batches a week and a new batch of koji every other day.

Yesterday a standard herb rice miso

The freezing weather has eased, but now stand in sniw/rain slush at Fyris Torg farmers market. But it is the last time for this year. It’s been a very good year.

Today we have three kinds of pumpkin pie, apple cake with saffron, 6 kinds of miso, fermented vegetables and a few pumpkins.

After this we go into hybernation. Do some skiing, carpentry, and a few special deliveries until we start again at Fyris in March.

It’s been a while since my last post (it was getting repetitive and tiring). I took a break.

Recently I got a new customer. One that wants glutenfree and soyfree miso, in larger quantities too. I haven’t been making much of that kind of miso concentrating more on soybean miso made with barley or rye koji.

So now I have to start making much more miso using rice koji and other beans like lupin, fava, chickpeas and such, and preferably quickly fermented until I get a good stock of 2 year such.

Yesterday I washed, soaked and boiled a kilo of eco chickpeas.

After cooling down overnight they are ready to grind

I then divided the batch into two so I could make both 6 month and 12 month miso. I haven’t made quick miso with chickpeas before, so this is new for me and a bit of an experiment.

I then mixed in the rice koji and salt.

Put into jars, label and put away for fermentation.

Recipe for 6 month miso;

500 gram chickpeas (dry weight)

600 gram rice koji

100 gram seasalt

Recipe for 12 month miso;

500 gram ckickpeas

550 gram rice koji

110 gram seasalt

  • Wash and soak beans
  • Boil 4 hours
  • Let sit overnight (ca 10 hours)
  • Grind beans
  • Mix ingredients
  • Put into fermentation jars
  • Let ferment alloted time