Archives for posts with tag: Seasalt

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.

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

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.

This week – a barley miso.

Using my standard recipe for 2 year miso.

This week – a bunch of rye miso.

Standard recipe, 2 year fermentaion.

This seasons barley miso is made, now I will make three batches of rice miso. The first is a regular 2 year rice miso, consisting of 1 kilo of newly-made rice koji, 1 kilo soybeans boiled yesterday evening and 460 grams seasalt. 


Mashed and mixed,


Then put into jars for 2 years of fermentation,

Another batch of miso – one  a week – the second this year – a 2 year barley miso. 


1 kilo of barley koji, 1 kilo of swedish soybeans, 460 grams seasalt and 2 years fermentation. (That’s in dry weight.)

I cooked a kilo of soybeans yesterday evening.   

Now look what happened.   

In a 2 year twinkling of the eye it will become rice miso!

The ground is frozen now, and it’s time to get into miso making.  

Ecologically grown swedish soybeans, seasalt and rice koji I saved from spring.  

Ground and mixed 
Todays result: 5 liters of 2 year rice miso.  

When I’ve used up the rest of the koji I made last spring, then I’ll have to make a bunch for next year.