Thinking ahead!
Two year rice miso.
The first for this year.
Archives for posts with tag: Rice miso
Last week a 2 year rye miso, this week a 1 year rice miso.
Now when we need it most. But I’m making more fermented food than ever. This week it’s a light miso with rice koji, soybeans and salt with a 1 year fermentation time.
Hopefully we’ll be able to have the big fermentation day later in spring or this fall.
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.
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.
Presto
‘I should have made more 2 years ago.’ I’ve said that so many times. Now I’ve sold so much miso that it looks like I won’t have enough for this summers markets. And we are already planning for a new Fermentation Day in october. I am making more koji and miso now, but it won’t be ready in time, so I’ll have to make a couple more batches of 6 month miso to supplement the supply.
I’ll also make a 6 month miso with barley koji in june for the december markets.
After the overwhelming fermentation day in Uppsala, things are getting back to normal. One thing I learned was that i will need to make more koji and miso
Rice koji growing well.
More rice miso to ferment.
Tofu is great in miso soup. Almost a must. You can also make a tofu pickle. Just put tofu pieces in a jar of miso.
A day or two is good enough. Then wipe or rinse off and eat.
I put in some radish halves too.
This week – another batch of 2 year rice miso.
