Archives for category: Food processing

The temperature is edging up to 30 degrees today. That’s hot for us. It’s hard to do anything in the garden at all, but we manage to get some weeding and watering done in the mornings and evenings

Yesterday I noticed some cucumbers getting big and ready for pickling.

Now the first cucumbers are in the jars, 2 weeks earlier than usual.

I guess someone likes the heat.

Now back to my favorite shady spot with the light breeze.

It’s the intensive gardening season now. After an early but slow start the garden is growing like crazy now. Soon there will be cucumbers ready for pickling and the start if the pickling season.

How we got off to a kick start today when we cleaned out a row of daikon radishes that had already gone to bloom. The seed pods looked too good to throw on the kompost.

We picked them,

Boiled some to eat for dinner,

And put some into a jar (not boiled) with garlic and dill from the garden to ferment as we do with cucumbers.

I’ll need more fermented roots for summer sales. Until I have my own roots in the fall I have to go to the store and buy some if the quality is good and ecologically grown.

Carrots, beets, rutabagas, turnips, daikon, onions, garlic, salt, etc. in different combinations.

Chickpeas for the last batch of miso for this season.

Using the standard recipe, but with chickpeas instead of soybeans and rice koji, makes this one both soy free and gluten free.

Vicia faba or field beans (åkerbönor in swedish) make an excelent miso. I made a test batch 2 years ago which we opened recently. The flavor is great, as well as the color, but the consistancy is a bit runny, making it more like a soy sauce.

Fava beans are rich in protien almost comparable to soy, but that’s not important, it’s the umame flavor mix that is the most important thing with miso and soy sauce, and fava miso does it.

Over the coming years I’ll be making a lot more, adjusting the recipe to make it more like a proper miso – things like cooking time, grinding and the mix of ingredients.

I made a new fava miso yesterday using rye koji. I cooked the beans only 45 minutes which is quite an improvement over the 4 hours for soybeans. This time I’m using rye koji making this more of a local product. I also tried to grind it more in order to break the rye koji into smaller pieces. Further it seems like the cooking liquid may have been too much, but after the rye soaked in, it appears the consistancy might be alright.

Now to wait 2 years to see how it turns out.

More kimchi for summer. This time a big batch of chunky style.

Or timchi, or kimchi sauerkraut style,

Pounded savoy cabbage,

Mixed with all the other kimchi ingredients,

And put away to ferment for a month.

Rice miso with herbs typical of southern france (grown in my own garden of course).

This miso tends to expand alot while fermenting for 2 years, so I left a larger empty space at the top.

The sauerkraut from our own cabbages is running out, so we buy some eco cabbage and make some more.

The cabbages are from eco farmer Ove Andersson who has good storage facilities. They are hard as rocks so 6 will be enough for today.

Some with cumin seed and some not. It should last until summer, maybe until we harvest our own summer cabbage.

Thinking ahead!

Two year rice miso.

The first for this year.