Archives for posts with tag: Fermentation

One more miso before closing shop for the summer.

This one is a regular chickpea (rice koji) miso for those who want to avoid soy and gluten. But that’s not all, it’s a very tasty miso and becoming popular too.

Now I can consentrate on the garden and vegetables and fruit.

My stone cove for the Rondo grape turned out pretty good.

I had a new grape to plant with no obvious place to put it so why not make another warm protective cove.

This one is called Solaris. It’s a green grape, good for white wine making and tasty as a table grape as well. It was developed for the colder climates of northern Europe.

This time with herbs.

Another rye miso

Still making miso.

A standard barley miso.

I’m expecting the market will be going strong 2 years from now.

Yesterday I got a load of cow manure and a load of black dirt as well as more leaf rakings.

Along with the kichen waste (kept away from the rodents in a barrel) I finished off 2 piles of compost.

Another layer each of kitchen waste, leaves, manure and black dirt.

Now when we need it most. But I’m making more fermented food than ever. This week it’s a light miso with rice koji, soybeans and salt with a 1 year fermentation time.

Hopefully we’ll be able to have the big fermentation day later in spring or this fall.

‘Quarantined’ for old age, I can still get out and start with the spring chores. It’s unusually early. The dirt is drying out and warming up, so I might as well work with the compost.

5 piles have been fermenting for 2 years and ready to spread out on the vegetable patches.

There are 4 more to put out.

Then there are 5 already fermenting for next year and new ones to make as space becomes available.

With the virus epidemic growing and me in the old age risk group, it’s time to tighten up my diet – less sugar and dairy and more miso and pickles (lactic acid bacteria fermentaions).

Breakfast today

Oatmeal with no milk or yoghurt and homemade fruit sauce.

With intant miso broth

A cup of hot water and a spoonful of miso couldn’t be better or faster.

And with all the events being canceled, I’m happy to stay home and do the spring chores around here.

Besides that, I’ve had a medical check up recently saying I’m healthy but have heightened levels of blood sugar and cholesterol, so it’s time for a little change.

We needed to make more pickles to sell at the fermentation day in Uppsala in april. Now the event will most likely not happen because of the virus, but we do it anyway. They keep well and can be sold during the summer as usual.

We bought 20 some kilos of organic carrots and cabbage and more jars.

We cleaned and grinded and pounded and measured and mixed and put into jars for fermentation.

Carrots

Sauerkraut

This will be ready for the fermentation day market in 5 weeks. And if that doesn’t happen, this stuff will usually keep for years.