Archives for category: Food processing

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!

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.