Archives for posts with tag: Fermentation

This weeks fermenting. 

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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.)

For the last miso batch of this year I made one with chickpeas instead of soybeans. The experiment I did 2 years ago, at the request of a customer who is alergic to soybeans, turned out so good and popular, that it will become a regular item.

I boiled the chickpeas, but only 2 hours instead of the 4 for soybeans, then after a night of cooling, ground them,

mixed in the rice koji and salt.


Now for the 2 year fermentation.

I used;

  • 1 kilo chickpeas
  • 1 kilo rice koji
  • 460 grams seasalt

And followed the standard proceedure for making 2 year rice miso. You can find the recipe under the menu above. 

The end of year miso making season is getting intense. 

A kilo of swedish soybeans, 1 kilo barley koji, and 460 grams seasalt. 

The beans were cooked for four hours last night,


then ground,


then packed into jars for 2 years of fermentation. 


Meanwhile, let’s go skiing. 

The second fermentation festival was better than ever.


It was great!

There was a workshop on Polish kvass and borscht. 

Another workshop on the Indian fermentations idli and dosa.


Of course one on tempeh making (in the new tempeh shop they are setting up in Uddebo).


And me showing how to make homemade miso. (Thanks Markus Särhagen for the photo)


There was even a kids workshop – playing with fermentation.

A market place where we could sell our stuff. I sold a surprising lot of koji and 4 kinds of miso and even koji starter. 


And much much more that I didn’t get pictures of, like my talk about koji and miso, and the grand finale – the fermented foods banquet in the evening with poetry and music. 


Each week I harvest at least a bucket of cucumbers. Along with garlic, dill, and a 3% salt brine, into jars they go for lactic fermentation. This week I made a jar with blanched wax beans too. It has a cucumber in the middle for an extra boost of lactic acid producing bacteria. 

We started a lactic fermentation course two weeks ago. The first sunday afternoon we made sauerkraut, last week we made fermented carrots, and today we made kimchi. I forgot to take pictures until today. 

 
  

 
 

 
A great group and lots of fun. 

Everyone brings a jar to fill and take home to ferment. 

    

This course is done for now, but we’ll have one again in the fall.