There was 1 kilo of barley koji left, so I expanded the recipe to;

1 kilo soybeans
1 kilo barley koji
460 grams seasalt

Here’s todays result;

4.5 liters of barley miso to ferment for two years – ready for Yule 2015. We’ll probably only need the small one, so the rest will be for sales.

Notice the white layer on the top. It’s salt for extra protection in case air leaks in. Not really necessary when using jars with good seals, but it’s a tradition.

Now I’ve used up all the koji I made earlier this year, so during the cold months of january, february and march there will be a lot of koji making for next years miso production.

I’m pretty much done with gardening and food processing for this year, so now I can concentrate on the holidays and our trip to the polar regions of Sweden, where there will be plenty of snow, ice and cold. The snow has all melted around here, and the forecasts say continued warm weather. I will be glad to leave the dark, dreary, muddy south for some cold, clear, crisp, snowy air.