Field beans (Åkerbönor). Local too.
A double batch, quick and easy to cook and grind.
Archives for posts with tag: Miso
The gear-up is going smoothly. Again 2 kilos of chickpeas instead of 1.
The little jar in front is the extra mix with some home picked dried chanterelle mushrooms added. Just another little experiment. My own mushroom miso from our own forest.
Another batch of 9 month miso.
This time it’s going to be a short time fermentation miso – a nine month soybean rice miso – not like a sweet white miso but a darker, saltier, more umame style miso.
The soysauce makers are able get a dark umame rich soy sauce in 9 months, but they have a different recipe, sometimes additives, machines and scientifically controlled conditions in order to speed up and maximize the fermentation. I’ll try tweeking my recipe and methods and see how good a miso I can get.
1 kilo soybeans, 1.2 kilos rice koji and 400 grams salt.
And I’ll try to keep a higher temperature during fermentation. I may try mixing in air at regular intervals too.
It should be finished in october, but we’ll probably open one of the smaller jars in september to taste how it’s going.
Twice the standard recipe.
This week I boiled 2 kilos of chickpeas. After grinding I added 2 kilos of rice koji and 920 grams seasalt.
The makings of 10+ kilos of miso. Just wait!
I have a customer wanting to buy considerably larger amounts of miso, but I want to remain a small kitchen hobby outfit. I don’t want to start a business enterprize with all that entails, and besides I’m getting old and should be scaling down. I think I may have come up with a solution.
I teach this willing costomer how to make her own koji and miso and help her get going. In the mean time I start making larger batches to help fill out the learning time.
Considering the normal fermentation time of 2 years, we have that much time to get her on her own.
I’ve already started to make more koji on the same level but more continuously. And yesterday I made a larger batch of rice miso – 1.5 times the standard recipe.
Next week I’ll try 2 times the standard recipe.
Yesterdays chickpea miso.
In the meantime all the good skiing snow has melted.
The hectic holidays are calming down! The seasonal activities like studying seed catalogs, carpentry, skiing and such, as well as koji and miso making are back on the agenda.
First out is a standard rice miso.
With a little jar of experimental thyme tamari. That is – the remaining miso mix with added water and dryed thyme.
The last miso for this year is a standard rice miso.
2021 has been a very good year! Especially with regards to the gardening, fermenting and marketing. Even our health has been better than usuall with the exception of a few close calls. Altho the news of the world is unsettling, it’s been fine around here.
Sometimes I get the notion that Miso has wonder working properties.
And to celebrate I just happened to make a new batch of herb barley miso.
That is, 2 years from now
timogarden 