Archives for category: Food processing

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.

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.