Archives for posts with tag: Ferment

Someday I’ll write an essay about why I dig so much. The main reason is that it is so good for the tilth of the clay soil here. Another is that I like work, and I like dirt.

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The pumpkin patch is done already.

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It was muddy and impossible to make raised beds but most of the garlic is in.

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The dirt pile mound grows higher.

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The pool/well gets deeper.

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And there’s lots of new dirt fermenting.

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The first batch of miso at the end of fall, the beginning of winter, brings on the start of the miso season. There is still some harvesting and digging to do, as well as carpentry, sculpting and building projects to keep me active in the garden all through the winter, but on those dark and blistery cold days it’s nice to have stuff to do indoors like pickling, making koji and miso, sourdough bread baking and such.

Yesterday, I gathered what’s needed for a batch of sweet white miso.

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I washed and soaked some soybeans for 6 hours.

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Boiled the beans for 4 hours. Then let them sit overnight.

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Then this morning, it was just a matter of mixing the salt and koji in (I made the koji this spring and saved enough for about 4 batches).

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Then grinding and mixing.

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Then into a jar to ferment until May next year.

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You can find better recipes and instructions for making koji and different kinds of miso under the menu above.