Archives for posts with tag: Fermentation

It was supposed to be rain, so instead of visiting Arashiyama we spent the day at Nishiki Market, a traditional in the main shopping district of Kyoto. 


Hundreds, maybe thousands of stalls selling traditional foods and stuff of old Japan. 

Here’s some pickled pumpkin


Or fresh wasabi


How about a snack of roasted mochi balls with miso or soysauce syrup



Matsutake mushrooms all the way from china


Pickled giant radish


Deep fried snacks


More pickles


Fresh pumpkins


Tofu and soy milk


And much much more.

The third fermentation festival took place on saturday as usual in Uddebo. It was the best one ever.


This year I did 2 demonstrations – kimchi and miso. I was so busy I forgot to take some good pictures, only a few lousy ones. 

Like this presentation of infamous fermentations. 

Or this of Edvard Rödseth talking about beer making. 


Luckily Emma Persson got some very good pictures of my demonstration on kimchi making. 

And miso making. 

The last day of the course came yesterday. The first session we sauerkraut, the second time we made pickled carrots and this time we made chunky style kimchi. 


After all the participants filled their jars, there was a lot left for me. 

Maybe we can have a follow up course and make some other fermented foods like miso.


No fun messing about in the garden today, so in keeping with this years early start at miso making, I’ll make some herb rice miso. 

With some foresight, I cooked a load of sojbeans last night. 

And with some garlic, basil, oregano, thyme and of course rice koji and salt. 


And 2 years fermentation.


The small amount on the right got a diced fresh cayenne pepper too. 

Another lactic acid fermentation course has started. 


The first session is in making sauerkraut.



Next week we’ll be making pickled carrots and then kimchi. 

This weeks fermenting. 

I should have been more observant earlier. I’m running out of kimchi for selling at the market. My kimchi has become a main sales item, as well as a favorite at home, so I’d better make lots more at a steady pace. After the market yesterday, I bought some ingredients and made a simple kimchi – chunky style. Start by chopping and mixing everything together. 


Stuff into fermentation jars and add a 3% salt brine. The hard part is waitng about 4 weeks for a good fermentation. 

The compost is out on 3 of the 4 crop circles. 


One more pile for the pumpkin patch can go out later in may. 


Then there are 4 piles left to ferment for another year. And now a new one is started. I’ll make 4 during this season – 1 for each of the crop circles 2 years from now. 

This time the beans got cooked right. And the result was perfect – so far. One jar of 6 month rye miso and the other jar of 1 year rye miso. 


I had 600 grams of rye koji which I divided into 3 parcels of 200 grams each, 1 for later use to test rye amazake and 2 for quick miso. 

I had to recalculate my standard recepes for 6 month miso and 1 year miso with 200 grams koji as the fix figure. 

6 month miso:

  • 167 gr soybeans
  • 200 gr rye koji
  • 33 gr salt

1 year miso

  • 188 soybeans
  • 200 gr rye koji
  • 45 gr salt

Both fit nicely into 1 liter jars for fermentation. Now for the final ingredient – wait. 

Another batch of miso – one  a week – the second this year – a 2 year barley miso. 


1 kilo of barley koji, 1 kilo of swedish soybeans, 460 grams seasalt and 2 years fermentation. (That’s in dry weight.)