Archives for category: Food processing

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!

Size doesn’t matter here, but I must say the daikons this year are the best ever – bigger, cleaner, bug free etc.

Daikons are one of the key ingredients in kimchi, so I better pick them and make a big batch of sauerkraut-kimchi for the winter.

A big batch for winter.

My pears – Göteborgs diamant – are ready and ripe and falling out of the giant tree.

I have been picking and selling alot already, so that people can let them ripen at home. Now it’s time to use or put away as many as possible before they go bad. I have about a week.

Like cooking to a sauce to put in the freezer.

Or some pear juice,

Or fruit leather,

Or a miriad of other things.

A lota carrots to take care of.

We can’t eat them all now and they don’t keep well, so ferment them. We picked out 15 kg nice big ones, washed and peeled and then grated them.

Mixed in salt (1.5%) and flavoring like garlic, caraway seed or ginger.

This garden summer we have had a cool july followed by a hot august, now it’s cool again and seems like harvest time has come early – all of a sudden. It’s quite normal of course, but always comes as a surprise. This year we have had more time, so why not harvest early (in time) instead of waiting for the rainy snowy fall weather. The potatoes were big, so they are all in the root cellar a few weeks earlier than usual. Most of the onions too.

The pumpkins were getting ripe fast, so we picked them imediately in order to keep the rodents from eating too many.

The carrots too, in order to keep the carrot fly worms from getting established, and so that we can make a batch of lactic acid pickled carrot tomorrow when it rains.

It feels good to have so much fall work done already. We can even get started on the winter digging.