Archives for category: Sales

I finally got the last koji done for this season, maybe for the year.

It’s a rye koji made with barley starter bought from Japan (Higuchi).

In the last 4 months I’ve made about 30 kilos of rice, barley and rye koji. I’ve used a lot already, but there is plenty left for sales and for miso making in the fall. If I need more I can always get the process going again.

Now I can concentrate more on the garden.

Another chickpea miso.

I had a bag of 900 grams rice koji and 400 grams of chickpeas, so all I needed was to get 500 grams more chickpeas and weigh up 414 grams salt, and I would have a 90% miso – 90% of the standard recipe.

Chickpea miso has sailed up as a good seller. It’s gluten free, soy free, and it has a very good flavor.

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.

Dried and packaged for later use.

And now the second batch is up drying, and the third batch is inoculated and in the incubator. It’s kind of like a conveyor belt operation, but with little hands on work. If the conditions are right the aspergillus mold grows very well on it’s own.

I still have a little barley and rye koji left from last years production, but no rice koji. Time to get busy. I’ll need some to sell at the Fermentation Day in Uppsala, and a lot to use for making miso and amazake throughout this year.

The first thing is to rinse and soak some rice.

While it’s soaking all day, I can clean the utensils and equipment.

We made a bunch more timchi (kimchi) of the sauerkraut type.

I’m runing out of fermentation jars (they’re all full), and I couldn’t find any the right size to buy, so I had to get one of my abandoned stoneware crocks out.

We are planning for a Fermentation Day in Uppsala, the second of March, at Håga, with market, workshops, talks, demonstrations, cafe etc. The crock full of timchi will be a nice eye catcher for my market stall.

More information about the Fermentation Day will be posted later. Or contact me with questions.

A miso batch a week. This week a barley miso.

I plan to make 10 batches this season. Most of it for the markets.