Archives for category: Inspiration

We’re back again this year to see stuff, buy plants and seeds and meet people. My favorite this year is this rolling green house.

I figure I’ll be needing bigger and more batches of ‘sweet’ miso for the near future.

Based on 1 kilo of soybeans, I’ve calculated that I’ll need 1.1 kilo rice koji and only 200 grams seasalt for a larger amount of 1 year miso.

After washing, soaking, cooking (4 hours), cooling and grinding the soybeans, then mixing in the koji, grinding some more, mixing in the salt and putting it into tight jars, it’s ready for a 1 year ferment.

It should be done in time for next years Uppsala Fermentation Day if we have one at the same time as this year. However, Kent, the grandmaster this year, is already talking about doing it again this fall in October. I’ll have plenty of miso, I’m sure, but I’ll have to make a big batch of 6 month miso for that event too.

After the overwhelming fermentation day in Uppsala, things are getting back to normal. One thing I learned was that i will need to make more koji and miso

Rice koji growing well.

More rice miso to ferment.

Some of our best competition!

Bergslagens Gronsaksforadling

There was a very good article (in swedish) in the local newspaper Uppsala Nya Tidning about the fermentation day;

https://mobil.unt.se/nyheter/uppsala/bakterier-hett-i-uppsala-just-nu-5231494.aspx

Good text and more pictures.

Yesterday was the big Fermentation Day in Uppsala. All sorts of fermentation were represented.

We have been planning this since last year, and last week was one week of intense preparation. This event was modeled on the Fermentation Festival in Uddebo, which we have participated in the previous three years. The organisers in Uddebo wanted to take a break (and rest), so we felt we had to try doing it in Uppsala. Luckily an old friend Kent Wennman was equally enthusiastic. He has an event location as well as a great deal of experience in arranging events in Uppsala, so all the organising went smoothly. As it was our first time at this subject we worried that it could be a flop. On the other hand it could get out of hand. As it turned out it almost got out of hand, but went very well.

We planned to have good sales.

Photo; Joel Öhlund

When the doors opened, the crowd flowed in in a steady stream all day. I was surprised that so many were interested in miso and koji, and was so overwhelmed that I didn’t have time to take any good pictures.

I didn’t forget to hold my talk on how to make homemade miso and koji.

Photo; Finn Öhlund

We had 5 kinds of fermented vegetables, 6 kinds of miso and 3 types of koji. We thought we had a good supply of everything including extra jars of fermentations and packages, so we could package more on the spot, but alas we ran out early and should have had more.

It went so well, we are already talking about having another fermentation day soon.

But good amazake.

I made 2 basic mistakes. I mixed in some old rice, and I steamed one portion twice as long as I should have. I always steam the rice about 20 minutes but got mixed up and cooked it twice. The old rice got a little soggy, and the double cooked got really soggy. I can probably save the properly cooked rice as koji, but the soggiest portion will have to be relegated to the desert corner. It is very sweet with a tinge of alcohol – amazake, so it can be eaten as candy now or be made into a desert. So bad turns good.

Now I’ll have to take a break and clean the equipment before starting up again.

Happy New Year!

This year we got a storm. Alfrida came and picked up the ‘geodesic dome’ Jens built as an art project at our garden party 2 years ago.

And put it down 10 meters away with a crash.

It was well anchored, we thought. Oh well – ephemeral it is.

We make saffron bread for the winter holidays.

More fullkorn flour and less sugar of course.

Ready for dunking.