With no more cabbage from our own garden, we had to empty the bin for ecologically grown cabbage at the suppermarket this morning in order to make a double batch of sauerkraut that should last until fall when our own is ready to harvest.
Archives for category: Food processing
Field beans (Åkerbönor). Local too.
A double batch, quick and easy to cook and grind.
The gear-up is going smoothly. Again 2 kilos of chickpeas instead of 1.
The little jar in front is the extra mix with some home picked dried chanterelle mushrooms added. Just another little experiment. My own mushroom miso from our own forest.
Another batch of 9 month miso.
Here’s another type of fermentaion if you have some good rice koji. You can make this with barley koji too.
4 cups of rice boiled about 40 minutes to softness. No salt!
Cool to about 50 degrees centigrade.
Mix in 3 cups of koji and put in a jar, but not sealed air tight.
Then put into the oven at the lowest temperature (50 – 60 degrees) and keep at that temperature for 7 to 8 hours. Or use a heat chamber.
When done eat alot quickly, give away or freeze for later use.
It’s a great sweetener for desserts.
This time it’s going to be a short time fermentation miso – a nine month soybean rice miso – not like a sweet white miso but a darker, saltier, more umame style miso.
The soysauce makers are able get a dark umame rich soy sauce in 9 months, but they have a different recipe, sometimes additives, machines and scientifically controlled conditions in order to speed up and maximize the fermentation. I’ll try tweeking my recipe and methods and see how good a miso I can get.
1 kilo soybeans, 1.2 kilos rice koji and 400 grams salt.
And I’ll try to keep a higher temperature during fermentation. I may try mixing in air at regular intervals too.
It should be finished in october, but we’ll probably open one of the smaller jars in september to taste how it’s going.
Twice the standard recipe.
This week I boiled 2 kilos of chickpeas. After grinding I added 2 kilos of rice koji and 920 grams seasalt.
The makings of 10+ kilos of miso. Just wait!
I have a customer wanting to buy considerably larger amounts of miso, but I want to remain a small kitchen hobby outfit. I don’t want to start a business enterprize with all that entails, and besides I’m getting old and should be scaling down. I think I may have come up with a solution.
I teach this willing costomer how to make her own koji and miso and help her get going. In the mean time I start making larger batches to help fill out the learning time.
Considering the normal fermentation time of 2 years, we have that much time to get her on her own.
I’ve already started to make more koji on the same level but more continuously. And yesterday I made a larger batch of rice miso – 1.5 times the standard recipe.
Next week I’ll try 2 times the standard recipe.
Our winter special deliveries have depleted our supply of fermented carrots. We bought 20 kilos of carrots and a couple of rutabagas from another local organic farmer and started cleaning and shredding.
For a couple jars of course mix with rutabaga and tarragon snd salt of course.
And a few jars of fine shredded carrots with shredded fresh ginger, garlic and salt (1.5%).
It should be ready (well fermented by the ambient lactic acid bacteria) and should last until August when the new carrots come.
Now back to the main winter jobs of koji growing and miso making.
Yesterdays chickpea miso.
In the meantime all the good skiing snow has melted.
timogarden 