Archives for posts with tag: Miso

Per Modig has been working with ecological farming in southern Sweden for years. Along with everything else he grows soybeans. Some years are better than others, and the last 2 years have been bad, so I’ve been having to use eco soybeans from China, France and Italy.

Last year was better, and now I have some of his to try for a miso mix.

Not as perfect as chinese soybeans, but after washing they look pretty good (acceptable anyway).

The first miso for 2020 is a 2 year rice miso.

Using eco soybeans from China and my standard recipe for 2 year miso I got this.

When it comes to making miso anyway.

Last years last miso was a rye miso made 2 days ago.

That makes 12 batches this fall (ca 1 a week). 2 each of 5 main types of miso and a couple of odd ones.

To add to the supply.

That should be enough to eat, use and sell for the next two years.

Good New Year!

Yesterday I made christmas weeks miso – a 2 year chickpea miso.

Using rice koji makes it a gluten and soy free miso. It’s very tasty too!!

Today was set up for a full day of fermentation preparation. It started this morning with the last cultivation of the fourth batch of koji. Soon to be done, I put a new load of rice to soak for the next koji batch.

Last night I boiled a kilo of soybeans for a new batch of miso, ready to grind and mix with koji and salt.

Making another 2 year rice miso.

I bought cabbage yesterday to make more sauerkraut.

Then to end the day a new batch of koji.

This was not a typical day tho. Usually I have a lot of other stuff to do, as well as being a bit more lazy.

This weeks batch is a 2 year Rye Miso.

This time it was a little too much for the 2 jars, so I put the extra into a small jar with some chili peppers just for fun.

Barley miso

2 years to wait

This week it is an herb miso.

Standard recipe for 2 year rice miso with garlic, basil, thyme and oregano added.

This week – rye miso made with rye koji.

And my new, stronger stick mixer.

There will probably be a fermentation festival in march next year, so I’ll need some 6 month miso. Sweet white miso.

I cooked 1 kilo of french eco soybeans last night. Then this morning after grinding the soybeans, I mixed in 1.2 kilos rice koji and 200 grams seasalt, and put it into fermentation jars.