Archives for category: Food processing

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.

Steadily more miso – this week a chickpea miso.

1 kilo of chickpeas well cooked, 1 kilo rice koji ans 460 grams seasalt.

Saffron pumpkin pie

Getting ready for Fyristorg Market. Probably the last one for this year.

Now we’re here.

Last week a 2 year rye miso, this week a 1 year rice miso.

I got a load of swedish grown soybeans from Per Modig via Christian at Stortallens Tempeh. Soybeans is a borderline crop this far north and many years we get nothing but a few Edamame.

These are a bit darker in color and oddly shaped. Perhaps not as good for tempeh, but great for miso. I’ve tried them many times in the past.

Just wash, soak and cook them as usual.

Tomorrow I’ll put together a rye miso.

A kilo of french organic soybeans well boiled. 1 kilo rice koji made with Gem Cultures starter. 460 grams seasalt. 2 years fermentation.

The winter cabbages were starting to split, so it was high time to make another batch of sauerkraut.

It looks like we are getting ready for this seasons first miso.

This is going to be turned into an herb miso – french eco soybeans, rice koji from this spring, seasalt, garlic, thyme, basil and oregano with 2 years of fermentaion. Herb miso is hot!