Twice the standard recipe.

This week I boiled 2 kilos of chickpeas. After grinding I added 2 kilos of rice koji and 920 grams seasalt.

The makings of 10+ kilos of miso. Just wait!

I have a customer wanting to buy considerably larger amounts of miso, but I want to remain a small kitchen hobby outfit. I don’t want to start a business enterprize with all that entails, and besides I’m getting old and should be scaling down. I think I may have come up with a solution.

I teach this willing costomer how to make her own koji and miso and help her get going. In the mean time I start making larger batches to help fill out the learning time.

Considering the normal fermentation time of 2 years, we have that much time to get her on her own.

I’ve already started to make more koji on the same level but more continuously. And yesterday I made a larger batch of rice miso – 1.5 times the standard recipe.

Next week I’ll try 2 times the standard recipe.

We have a lot of deer and rabbits in our garden. I like them – the more the merrier! But they do eat a lot of vegetables and bark off the young fruit trees and bushes, so I make more and more protection cages for our crops.

The old ones have served well.

Our winter special deliveries have depleted our supply of fermented carrots. We bought 20 kilos of carrots and a couple of rutabagas from another local organic farmer and started cleaning and shredding.

For a couple jars of course mix with rutabaga and tarragon snd salt of course.

And a few jars of fine shredded carrots with shredded fresh ginger, garlic and salt (1.5%).

It should be ready (well fermented by the ambient lactic acid bacteria) and should last until August when the new carrots come.

Now back to the main winter jobs of koji growing and miso making.

Yesterdays chickpea miso.

In the meantime all the good skiing snow has melted.

We finally have enough snow and cold for skiing. Wonderfull winter excercise!

While the chickpeas soak for tomorrows miso.

And the koji grows.

The hectic holidays are calming down! The seasonal activities like studying seed catalogs, carpentry, skiing and such, as well as koji and miso making are back on the agenda.

First out is a standard rice miso.

With a little jar of experimental thyme tamari. That is – the remaining miso mix with added water and dryed thyme.

The last miso for this year is a standard rice miso.

2021 has been a very good year! Especially with regards to the gardening, fermenting and marketing. Even our health has been better than usuall with the exception of a few close calls. Altho the news of the world is unsettling, it’s been fine around here.

Sometimes I get the notion that Miso has wonder working properties.

And to celebrate I just happened to make a new batch of herb barley miso.

That is, 2 years from now

Another experiment!

I got some old fashioned field peas (called grey peas here) and boiled them. I now think I should have boiled them longer with more water – the mix turned out too dry.

I divided the peas into 2 batches and made a 2 year and a 1 year miso. This time I adjusted the 1 year miso, giving it more salt.

I added a deciliter brine On top because it looked and felt too dry. See what happens.