Archives for posts with tag: Fermentation

My contribution to the world of miso (I presume). I’ve never heard of a miso with herbs added before fermentation.

I use my standard recipe for rice miso, then add a deciliter each of thyme, oregano, basil and 5 or 6 cloves of garlic.

One of the jars of chunky style kimchi broke. We weren’t home when it happened, so we don’t know if it was an explosion, pop or just broke due to pressure building up.

When we got home, the kitchen floor was all wet and there was a bit of a mess to clean up. 4 liters of kimchi gone. It didn’t look like an explosion. It must have been a flaw in the glass jar that broke under pressure.

Some people have heard about or maybe experienced explosions and asked me about this problem. I’ve never had an explosion, but two times jars have broken under pressure. My recommendation is to be carefull handling the jars so that they don’t bang or click together. Another thing I heard is to slightly open the lid of the jars to let the pressure gases out and not let air in once a day during the first week.

Good luck!

A few weeks ago we made some kimchi where the ingredients were finely shredded and packed like sauerkraut. This time we made it chunky style with coarsely chopped vegetables.

And this time packed into jars (not pounded) and covered with a 3% brine.

I think I’ll need some sweet white miso for a possible fermentation festival in march in Uppsala next year. So I made some.

1 kilo soybeans (China eco), 1,2 kilos rice koji and 200 grams seasalt.

That’s less salt and more koji making the fermentation go much faster.

Usually I leave it to ferment for 6 months, but 5 will be fine too.

It’s tasty and sweeter, but you need more to get a good saltiness and umame strength. It doesn’t hold as long either.

This week 5 liters of barley miso.

2 years fermentation.

Autumn is the big time for fermenting compost. There’s a lot going on in my compost circle. It’s cleaned up and looking nicer than ever. Layers of garden waste, dirt, manure, leaves, kitchen waste are piled and left for as much as 2 years.

Leaves and compost go very well together.

A big load is of leaves is like gold.

Another sign of autumn.

Rice miso. The first batch of miso this season.

I didn’t grow many carrots this year, because they are usually eaten up by carrot fly larve. The ones that made it through the summer were, however, very nice – big and almost no bugs.

Instead of trying to save them in the root cellar, I preserve them with the help of lactic acid bacteria.

This is definitely not enough for the year, so I’ll have to buy more carrots from a friend who has better growing conditions, and remember to grow more next year.

Not all the cabbages got devoured by the onslaught of bugs and drought this year. Many survived and are thriving now in the cooler weather.

Kohlrabi too

It’s pickling time now, and although I left most to get bigger, I picked some cabbages to make a batch of sauerkraut.

The one on the right is a trial to make a sauerkraut out of shredded kohlrabi.

Because of the frost I picked all the rest of the cucumbers, even the small ones, and set them for pickling.

Not enough cucumbers and too big of a jar for the last ones, so I filled in with a jolly mix. I added, peppers, onions, apples and beens. I can’t wait to taste it, but alas, I must wait 4 weeks for the fermentaion to happen.