Archives for posts with tag: Rice koji

Chickpeas for the last batch of miso for this season.

Using the standard recipe, but with chickpeas instead of soybeans and rice koji, makes this one both soy free and gluten free.

Rice miso with herbs typical of southern france (grown in my own garden of course).

This miso tends to expand alot while fermenting for 2 years, so I left a larger empty space at the top.

Thinking ahead!

Two year rice miso.

The first for this year.

Steadily more miso – this week a chickpea miso.

1 kilo of chickpeas well cooked, 1 kilo rice koji ans 460 grams seasalt.

Last week a 2 year rye miso, this week a 1 year rice miso.

A kilo of french organic soybeans well boiled. 1 kilo rice koji made with Gem Cultures starter. 460 grams seasalt. 2 years fermentation.

It looks like we are getting ready for this seasons first miso.

This is going to be turned into an herb miso – french eco soybeans, rice koji from this spring, seasalt, garlic, thyme, basil and oregano with 2 years of fermentaion. Herb miso is hot!

This time I made a batch of 6 month miso for use and sales this summer.

More koji and less salt.

The enzymes and microbes get going much quicker and stronger, so don’t fill up too full, but leave a larger empty space at top.

The mix was a bit dry this time. It usually fills these 2 jars all the way to the top or more. I obviously didn’t have as much boiling liquid left with the cooked beans as I should have. I should have added more liquid before grinding and mixing, but instead I added a deciliter of salt water to the top of each jar. I hope it soaks in. If not, I’ll get some tasty chickpea tamari.

I also started to measure things, like the water content after cooking, so I can compare with later batches in order to find an optimal weight after boiling. This time it was 1.3 kilos water.