Archives for posts with tag: Fermentation

This time it’s a rice miso with the standard proportion of ingredients, but with herbs added.

Herb miso for 2021.

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 H├ąga, 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.

Another batch of rye miso.

The 2 on the left are from today made with dark rye koji. The ones on the right I made a few days ago with light rye koji.

The light koji is made with starter from Higuchi Shoten Japan, and the darker with starter from Gem Cultures USA. It will be interesting to see how they progress and taste 2 years from now and to compare this with a similar test I set up earlier last spring with 2 batches of barley miso.

While recuperating I can continue making miso. Today it’s a rye miso made with light rye koji.

There is still some koji from last spring, but soon I’ll get into making this years koji.

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

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

Happy new year – this years first miso is a standard two year miso.

In other words the first miso for 2021.

I bought some more carrots and in a couple of weeks they started wilting. The best way to keep carrots is to ferment them.

10 kilos this time but still not enough. I’ll have to make another batch before gardening begins, so that I have a good supply until the fall harvest.

One last miso of this season. It’s a herb miso but this time using barley koji.

Soon the next miso season next year will get underway as well a new production of koji.

This time I cooked a kilo of chickpeas for 4 hours.

And made this along with rice koji and salt.

And here’s some I made 2 years ago. Ready for the market.