Along with pumpkins we are taking miso, sauerkraut and pickles to the market each saturday at Fyristorget in Uppsala for a few weeks more.
It’s much easier to sell in small packages of 200 to 250 gms. The preserving jars are too big and add a substantial amount to the cost. And I prefer to keep them. The new ones don’t have as good a quality. Even if rusty, the metal hinging is stronger and makes a better seal on the older ones.
This miso is a rice miso fermented for two years. The sauerkraut is from the summer cabbage fermented from august. The pickles are cucumber dill/garlic pickles, also fermented since august.
timogarden 