The gear-up is going smoothly. Again 2 kilos of chickpeas instead of 1.
The little jar in front is the extra mix with some home picked dried chanterelle mushrooms added. Just another little experiment. My own mushroom miso from our own forest.
Archives for posts with tag: Chickpea miso
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!
Yesterdays chickpea miso.
In the meantime all the good skiing snow has melted.
It’s been a while since my last post (it was getting repetitive and tiring). I took a break.
Recently I got a new customer. One that wants glutenfree and soyfree miso, in larger quantities too. I haven’t been making much of that kind of miso concentrating more on soybean miso made with barley or rye koji.
So now I have to start making much more miso using rice koji and other beans like lupin, fava, chickpeas and such, and preferably quickly fermented until I get a good stock of 2 year such.
Yesterday I washed, soaked and boiled a kilo of eco chickpeas.
After cooling down overnight they are ready to grind
I then divided the batch into two so I could make both 6 month and 12 month miso. I haven’t made quick miso with chickpeas before, so this is new for me and a bit of an experiment.
I then mixed in the rice koji and salt.
Put into jars, label and put away for fermentation.
Recipe for 6 month miso;
500 gram chickpeas (dry weight)
600 gram rice koji
100 gram seasalt
Recipe for 12 month miso;
500 gram ckickpeas
550 gram rice koji
110 gram seasalt
- Wash and soak beans
- Boil 4 hours
- Let sit overnight (ca 10 hours)
- Grind beans
- Mix ingredients
- Put into fermentation jars
- Let ferment alloted time
One more miso before closing shop for the summer.
This one is a regular chickpea (rice koji) miso for those who want to avoid soy and gluten. But that’s not all, it’s a very tasty miso and becoming popular too.
Now I can consentrate on the garden and vegetables and fruit.
Yesterday I made christmas weeks miso – a 2 year chickpea miso.
Using rice koji makes it a gluten and soy free miso. It’s very tasty too!!
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.
Chickpea miso is very tasty.
It’s soybean free made with well cooked and ground chickpeas.
Using rice koji makes it gluten free as well.
I use the same standard recipe as for other 2 year misos. That is; 1 kilo beans, 1 kilo koji and 460 grams seasalt (well 459 grams).
With cooking water that makes nearly 5 kilos mix to ferment 2 years.
I had about 3 kilos of rice koji left, so I’m off to a good start with this new year of miso making.
I made some test miso 2 years ago using chickpeas, and it turned out great. I must make more. I use the standard recipe for rice miso replacing soybeans with chickpeas that are boiled 2 hours instead of the 4 hours for soybeans.
Grind and mix everything.
Then into jars for 2 year fermentation.
timogarden 