Archives for category: Food processing

We need more lactic fermented carrots, and our own carrots are growing slow, so we bought some.

This should last till we can make more from our own.

This summers first cucumbers are already in the jars fermenting.

It looks like I’ll soon be running out of fermented carrots to sell. I had to go to the store and buy some eco carrots and some ginger. My own garlic I dug up yesterday will do great and along with salt (1.5%) thats the ingredient list.

Just rinse, peel and shread the carrots and ginger, then add sakt and garlic, put into fermentation jars and let sit for 4 weeks. It will be ready in August.

5+ kilos of carrots and stuff took about 3 hours to do by myself. It’s better if you are 2 or more.

Some friends came over to help make kimchi. This time we got savoy cabbage to make it sauerkraut style.

All the ingredients are chopped or shredded to sauerkraut size.

The cabbage is pounded then mixed with the other ingredients.

And put into jars.

I’ll have to get back to blogging again after a period of stasis.

We made a bigger than expected timchi (a mild vegan kimchi) yesterday.

I went to the store and bought:

5 kilos chinese cabbage

2 kilos daikon radish

2 kilos carrot

1 kilo colorfull sweet pepper

1 head cauliflower

3 garlic

10 spanish peppers

2 handfulls ginger

Then we washed and started chopping.

Mixed everything and started stuffig jars.

Made a 3% salt water solution.

And got this to ferment.

First it’s put in a corner of the kitchen for about a week to get started, then into the food cellar for 3 more weeks.

Probably the last regular miso this season. A 6 month rice miso, it’s kind of an extra emergency batch for the fermentation festival in october.

Now I just have a couple more experiments to do.

The first experimental miso this season is lupine miso. With the the skin still on, 4 hours of boiling and cooling overnight, they turned out pretty dark.

I used the standard recipe with rice koji, and now it will get a 2 year fermentation.

Friends have given me bean samples to test for making miso.

On the left is culinary lupines from France (I believe) from a tempeh maker in west Sweden, and on the right are small black beans and large ‘soy’ beans from a japanese friend. Last year I tried field beans, which is still fermenting.

This year I’m starting with a half a kilo of lupines soaking.

I finally got the last koji done for this season, maybe for the year.

It’s a rye koji made with barley starter bought from Japan (Higuchi).

In the last 4 months I’ve made about 30 kilos of rice, barley and rye koji. I’ve used a lot already, but there is plenty left for sales and for miso making in the fall. If I need more I can always get the process going again.

Now I can concentrate more on the garden.

I met a miso and koji enthusiast at the Fermentation Day recently. He came by yesterday to see how I do it. I scheduled the day so we could make miso and start a batch of barley koji while he was here.

First we made an herb miso with french soybeans (precooked the night before), barley koji, seasalt, basil, thyme, oregano and garlic.

We used the standard recipe with a deciliter each of the herbs. There was a small jar for him to take home.

We also made a batch of barley koji – steam cooked the barley, let it cool, then mixed in koji starter.

Then he returned home without seeing the mold grow for 2 days, but he did see the result of the previous batch, which we spread out to dry.