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.
Another sign of autumn.
Rice miso. The first batch of miso this season.
My last batch of rice koji started to go gooey, so I spread it out in the wooden trays instead of the terracotta forms in order to air it out and dry it more. I don’t know why it went wrong, but I believe it’s because I mixed kinds of rice from 2 different sources and of differing quality. I noticed already after steaming that it looked off.
I succeeded it seems. After 2 days the smell and the taste were fine, and altho it didn’t look like it should, I put it out to dry and will use it later for a batch of miso.
