Archives for category: Gardening

We had a gang over to study kimchi making. The youthful enthusiasin turned it into a great party.

We made 2 kinds of kimchi – sauerkraut style and chunky style, and turned about 25 kilos of vegetables into many jars of kimchi.

Lots for everybody to take home.

Inspiring and tiring.

Some good old fashioned 2 year barley miso. Ready for fermentation.

My favorite!

This batch is made with 1 kilo of new freshly grown and dried barley koji, along with 460 grams seasalt and 1 kilo of eco soybeans from China. I’m still looking for a new source of soybeans grown in Sweden.

We have had a few glorious days of winter this last weekend.

You may notice that the deer have been pawing under the rose hedge. And they have made it a temporary sleeping place.

They seem to feel safe and secure close to us.

Koji season has started.

I’m using the fresh barley from Stora Hällsta and the tane koji starter from Higuchi Shoten, Osaka.

Yesterday I was out at Stora Hällsta, the organic farm where I buy my barley and rye for koji making, as well as other farm products.

They have a full battery of milling machines, including a huller for hulling barley. When I order whole grains for koji making, I have them run through the huller i little extra, so that the koji mold grows better. That goes for the rye too, even tho it does’t need hulling.

I had about 3 kilos of rice koji left, so I’m off to a good start with this new year of miso making.

For the last several days it’s been below freezing, and it looks like it’s going the stay cold for the rest of winter.

I’m not quite done with the garden digging, but I’ll have to call it quits now. I lost ten days travelling to Japan and have almost gotten caught up, so I’m satisfied.

I even got all the raking done, leaf coverings on all the dug up areas, hedge trees planted and another bed of garlic in before the ground got frozen hard. This year it’s later than usual but more done.

Now all I need is a bunch of snow for skiing.

I got some broad beans from a fermentation friend last fall to try out for making miso, so for the first miso of this year I’ll make some.

They came peeled and dryed.

The cooking time is much shorter than for soybeans, and I cooked them a little too long and managed to turn it into a slurry.

No problem! I mix in the standard amount of rice koji and salt…

grind it a bit, put it into jars, let it ferment 2 years, and hope the flavors develop satisfactorily.

The broad bean (or fava bean, or åkerböna) has a high protein content, almost as good as in soybean. The most important factor is that it is very easy to grow in this northern climate, while the soybean is almost imposible. Now if the flavor is good that’s great, but I will undoubtedly continue to make traditional soybean miso.

Many years ago I successfully made pea miso using local peas, but the flavor was not good enough, so I don’t make it any more. I still make good chickpea miso, but the chickpeas are imported, and I would like to make a miso with local ingredients as far as possible.

Quickly, before the end of the year, I have to make another miso – a sweet white miso. This time I make it with already cooked eco soybeans, a greater proportion of rice koji and a lesser amount of salt, so that it will ferment faster and be ready after about 6 months.

The result – soon to be consumed.

Various cabbage greens gathered from the winter garden for our Christmas dinner.

Brussel sprouts, green and black kale, broccoli, chinese cabbage and some regular old young cabbage.