Archives for posts with tag: Salt

We made a couple of batches of kimchi yesterday. On the right is the sauerkraut style kimchi  we usually make, on the left it’s a trial chunky style.  

Shredding savoy cabbage as in sauerkraut making. 

It gets mixed with all the classic kimchi ingredients and salt.  


Stampng the cabbage as in sauerkraut making.  

We also made a batch of coarse cut kimchi using chinese cabbage instead of savoy along with the other ingredients cut into pieces instead of shredded.  
No stamping, but salt water was added, calculated the bring the final mix to a 1.5% salinity. 

2 year rice miso
After rinsing, soaking and cooking for 4 hours the soybeans were ground, mixed with rice koji, and salt, then put into jars to ferment for 2 years.

Ready spring 2017

It is supposed be stormy tomorrow with wind, rain and even snow, so I took out the ingredients for making miso.

Soybeans, koji and salt.

I still have about ten kilos of koji I made in the spring. I can make quite a lot of various kinds of miso before I have to make more.

The soybeans are washed and put to soak for tonights boil.


I’ve tried several different methods for making kimchi, and now I am satisfied with the results. My customers seem to be too. The kimchi I’ve developed is maybe not the typical Korean kimchi, but good, and it fits in with the european method of pickling.

Here’s what I use:


– 4 kg savoy cabbage
– 700 gram morot
– 300 gram white radish (daikon)
– 1 deciliter grated ginger
– 1 deciliter garlic
– 5 dried red peppers
– 75 gram seasalt (1.5% – 15 gr/kilo)

How to do it:
– clean and shred cabbage

– measure and mix in seasalt

– stamp a little to get the juices flowing

– clean and grate carrots, radish and ginger

– clean garlic and crush dried red pepper.

– put all the rest of the ingredients together
– measure and mix in seasalt
– mix together with stamped cabbage

– put into glass jars for fermentation

– let them sit in a warm corner of the kitchen for a couple days to get going
– put in cool place (food cellar)
– it is ready to eat after about 4 weeks

Savoy cabbage is green and ruffled, giving the kimchi a nice texture and color. The proportions of the ingredients can be varied as much as you want. For example, many will want a lot more red pepper.

But always use 1.5% salt for best results.

With a bit more practice and help, my sourdough bread is starting to come up to standard.

In fact it’s delicious! It is moist, bubbly, holds together, and the crust is just right. It goes fast.

This loaf is made with sourdough starter (homemade), whole rye floor, whole wheat floor, salt, sunflower seeds and dried cranberries.

It is so easy to make. Soon I’ll post recipes for both starter and bread.

There were still many cucumbers left after making the last batch of pickles, and many more are growing in the garden, so I decided to put to use one of my old Harsch pickling crocks that I have previously made miso in.

Just do as usual:
– clean cukes
– punch holes in them
– put dill and garlic in crock
– cukes in
– put in some mustard seeds
– cover with weights
– cover with salt water (3% salt)
– put water in waterlock
– put on lid

As you can see, the lip of the crock is formed as a V to put water in and then the lid. This makes a waterlock – air cannot get in and excess gasses can bubble out.

These are great for making all kinds of pickles, sauerkraut and even miso. They are also large and cumbersome – hard to move around and don’t fit very well in a refrigerator. They also tend to make too much – a lot of pickles to eat, sell or otherwise get rid of.

After a week at the stone pounding course, I spent most of yesterday watering. It then rained 2 mm last night – just enough to aggravate the leaves. Nevertheless, the cucumbers have been growing and had accumulated.

Time for pickling! And here’s todays result.

There were a couple of variations this time. There were two white cucumbers. Odd. And one batch was made with cucumber slices, garlic, herbs and a chili peppar.

As usual I use the lactobacillus pickling method. There is a recipe in one of my blogs from about a year ago, but I will soon fix it as a page for easy access under the menu.

The last batch of miso for this season will be an herb miso. I confess, it’s my invention, I think. I have not found anything like it anywhere in the world, including Japan and China, but I’m sure there must be someone, somewhere that has developed something similar.

This is a standard 2 year rice miso with herbs thrown in to ferment along with the soybeans. It’s miso with a European touch – very tasty and quite popular too.

Here’s the recipe.

700 gr soybeans
700 gr rice koji
320 gr salt
1 tbs (tablespoon) thyme
1 tbs oregano
1 tbs basil
5 or so cloves of garlic

Follow the standard recipe found in the menu above under ‘How to make miso’.

I soaked the beans yesterday morning, boiled them for 4 hours, then let them sit overnight. This morning I ground the beans (I’ve found grinding them before adding the other ingredients is easier on the machine).

Then add the koji and grind some more. Add the herbs after grinding and mix thoroughly.

Pack in a large canning jar and put away to ferment for 2 years.

I like to leave the garlic cloves whole or halved. It is a delight to find a pickled clove – the flavor is so mild yet pungent. Garlic lovers can put in a lot more than I do. You can also use many other favorite herbs such as sage, rosemary, bay leaf etc.

Mine are all home grown.

I cooked the beans last night, then mixed and mashed this mellow miso and stuffed it in the jar.

It has to ferment for 1 year now. My mellow miso has a slightly greater proportion of rice koji and lower percentage of salt, so that the fermentation goes faster, and it has a milder flavor.

I also opened a 2 year rice miso from March 2011.

I’m planning on packaging some it and taking it to sell at the farmers market in Uppsala tomorrow along with some sauerkraut, other pickles and some pumpkins that have survived the winter.