Archives for category: Food processing

One more miso before closing shop for the summer.

This one is a regular chickpea (rice koji) miso for those who want to avoid soy and gluten. But that’s not all, it’s a very tasty miso and becoming popular too.

Now I can consentrate on the garden and vegetables and fruit.

Yet another herb miso – this time with my barley koji, italian soybeans and atlantic seasalt and of course home grown herbs.

I had to shuck some more of last years thyme.

Cook and mix it all.

And wait a while.

The jar in the front had quite a bit of empty space, so I put a dried chili pepper in and some 20% salt water to top it off, hoping to get some spicey tamari 2 years hence.

This time with herbs.

My damson plums are blossoming!

They are called krikon here.

I hope the bees and bumblebees find them and that it doesn’t get too cold for them this early in the season.

The krikon marmalade from last years crop is so good. I will soon need more.

Another rye miso

Still making miso.

A standard barley miso.

I’m expecting the market will be going strong 2 years from now.

Now when we need it most. But I’m making more fermented food than ever. This week it’s a light miso with rice koji, soybeans and salt with a 1 year fermentation time.

Hopefully we’ll be able to have the big fermentation day later in spring or this fall.

With the virus epidemic growing and me in the old age risk group, it’s time to tighten up my diet – less sugar and dairy and more miso and pickles (lactic acid bacteria fermentaions).

Breakfast today

Oatmeal with no milk or yoghurt and homemade fruit sauce.

With intant miso broth

A cup of hot water and a spoonful of miso couldn’t be better or faster.

And with all the events being canceled, I’m happy to stay home and do the spring chores around here.

Besides that, I’ve had a medical check up recently saying I’m healthy but have heightened levels of blood sugar and cholesterol, so it’s time for a little change.

I’ve made all my rice, barley and rye into koji now. Here’s the last batch ready to dry.

But it’s a bit early! It’s not time to start planting seeds for the garden yet either, so I think I’ll buy more barley and continue to make koji for this fall.

We needed to make more pickles to sell at the fermentation day in Uppsala in april. Now the event will most likely not happen because of the virus, but we do it anyway. They keep well and can be sold during the summer as usual.

We bought 20 some kilos of organic carrots and cabbage and more jars.

We cleaned and grinded and pounded and measured and mixed and put into jars for fermentation.

Carrots

Sauerkraut

This will be ready for the fermentation day market in 5 weeks. And if that doesn’t happen, this stuff will usually keep for years.