This weeks rainy day miso is a two year barley miso.

The predicted rain didn’t come, but I made the miso anyway. It was so wet, grey and cold that it was nice to stay indoors anyway and watch over the soybeans cooking for 4 hours not letting it boil over or stick to the bottom.

One good trick is to rinse the soaked beans again, 5 or 6 times, before the cook, or until the water becomes clear. This gets rid of alot of the stuff that causes the foaming.

But you still have to watch over it.

Here’s todays miso;

On the left is kimchi from the last session of the pickling course. The cleaning, shredding, grinding, stamping, etc went at a whirlwind pace. So much so, that I completely forgot to take pictures for the blog.