Archives for posts with tag: Fermentation

Presto

  • It’s a 2 year rice miso, standard recipe (1 kilo each of soybeans and rice koji and 460 grams seasalt), in a 5 liter fermentation jar with plenty of room at the top for expansion.
  • Time to start the miso and koji season. Even tho there is still much to do in the garden, there are plenty of cold, rainy, snowy days coming when it’s nice to stay indoors in the kitchen fermenting.

    Soybeans washed and soaking for cooking tonight.

    We harvested the last cucumbers and other vegetables that were languising under the frost protection of garden fleece before more cold comes. The cucumbers looked good, so we put them in pickling jars along with just about everything else we had picked.

    It was a mix of 4 kinds of cucumber, garlic, onion, horseradish, dill, fennel, sweet peppers, tiny tomatoes, pears and mustard seed.

    It’s a rainy day. I therefore harvested some stuff to pickle – some kohlrabi and some oversized redbeets.

    Washed, shreded and mixed

    It’s already in the jars.

    On the left is shredded kohlrabi with juniper berries, chili, ginger, garlic and 1.5% seasalt.

    On the right is shredded redbeet with kohlrabi, garlic, onion horseradish and salt.

    These savoy need to be harvested.

    Along with some of my carrots and daikon etc I can make a batch of kimchi (timchi). I was going to make it today, but it didn’t rain, and when the weather is perfect I’d rather be out digging than in the kitchen. They’ll just have to wait for a rainy day.

    We’ve had some frost the last couple of mornings. I covered the cucumber plants (and other sensitive crops), so they might produce for another couple of weeks. I already have enough cucumber pickles for this year now, so the recent pickings have gone to sales.

    I can also made some experimental batches. Yesterday I made another jar of tumeric pickles with white cucumbers,

    and a cucumber mix of white cucumbers, dill, sweet pepper, chili, green pears, beans, fennel, onions, garlic, whatever. I made such a mix last year and it was very good, especially the pickled pear.

    When we got home from our trip to Järna I just had to try a new recipe I got from a fermentation enthusiast I met at the market (actually it was Brigid at Nibblegård). It was lactic acid fermented cucumbers, but with an interesting twist.

    The ingredients are; white cucumbers, onions, garlic, sweet peppers, chili peppers, tumeric, black pepper corns, salt and water.

    The twist is the tumeric which should give the cucumbers an orange color and a new flavor. My proportions may be way off, so I expect I’ll have to do some more experimenting in the future.

    Yesterday was the annual market at Järna outside Stockholm. We went not to sell but to soak in the atmosphere, meet friends and make some new contacts – like people into fermenting as well as ecological gardening.

    At Skillebyholm the anthroposophy center of Sweden

    Some more random pictures

    An orderly lumber pile

    Compost labeling

    The immaculate herb garden

    Real oregano

    A dragon fly befriended me

    More storage

    The kitchen garden – beans

    Tomatoes

    Lots of good ideas and inspiration.

    I met some fermenters too (but no pictures alas). I did get info to try to get them to come to Uppsala for the next Fermentation Festival in March next year.

    I harvested my early cabbage (I should have done it even earlier because some had gone bad already).

    I bought some more ecological cabbage to make a big batch of sauerkraut (which I sould have made earlier too).

    This should last a while.

    I picked a lot of cucumbers yesterday, so I had to make alot of cucumber pickles today.

    The lactic acid bacteria kind.