Archives for posts with tag: Fermentation

One compost pile that has been fermenting for 2 years is already out on the crop circle that I’m starting to plant in.

Leaving a good place to start a new one.

First a layer of coarse material like these sunflower stalks. After that probably a layer of manure, then layer upon layer of kitchen scraps, dirt, garden scraps, manure, dirt etc until it gets about a meter high. Then I let it sit for a couple of years. (With a little pitch forking from time to time.)

I met a miso and koji enthusiast at the Fermentation Day recently. He came by yesterday to see how I do it. I scheduled the day so we could make miso and start a batch of barley koji while he was here.

First we made an herb miso with french soybeans (precooked the night before), barley koji, seasalt, basil, thyme, oregano and garlic.

We used the standard recipe with a deciliter each of the herbs. There was a small jar for him to take home.

We also made a batch of barley koji – steam cooked the barley, let it cool, then mixed in koji starter.

Then he returned home without seeing the mold grow for 2 days, but he did see the result of the previous batch, which we spread out to dry.

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 made my last rice koji a few days ago for this season. I have enough now for a couple more miso batches, sales and the fall season miso making. About 20 kilos in all.

Now I have to make barley and rye koji.

‘I should have made more 2 years ago.’ I’ve said that so many times. Now I’ve sold so much miso that it looks like I won’t have enough for this summers markets. And we are already planning for a new Fermentation Day in october. I am making more koji and miso now, but it won’t be ready in time, so I’ll have to make a couple more batches of 6 month miso to supplement the supply.

I’ll also make a 6 month miso with barley koji in june for the december markets.

It sure seems like spring has come, so besides the indoors jobs of koji and miso making, I’m getting more and more into preparations of the garden for spring. As the ground unfreezes I can work on the compost piles.

I’m airing, straightening everything out, making it look nice and chasing rodents.

This is the latest pile with winter refuse.

I’ve got 10 piles now, with 5 ready to go out on the crop circles, and 5 to continue fermenting until next spring.

Yet another batch of barley miso. I’m making more than ever, because it already seems like I don’t have enough for this year. I should have made more 2 years ago.

I’m using the standard recipe, but the korn koji is a little different this time. I made it with some tane koji starter that was at least 30 years old. It seemed to grow fine but not as profusely as usual. I expect it will make a good miso tho.

The small jar is also an experiment. My wife was making some sourdough bread using caraway and fennel seeds for flavor, and I got the bright idea of adding some to the small amount of mix that was left. Lo and behold – caraway miso!

Or we will see 2 years from now.

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.