Archives for posts with tag: Seasalt

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. 

Using up the last of rice koji I made in the spring, I did a double batch of rice miso. 1.5 liters of 1 year miso and 3 liters of 2 year miso.

Yesterday was Lucia Day, a big holiday here. Lucia comes bringing light in the dark times leading up to the winter solstice when the solar system turns towards the brighter half of the year again.


The first batch of miso at the end of fall, the beginning of winter, brings on the start of the miso season. There is still some harvesting and digging to do, as well as carpentry, sculpting and building projects to keep me active in the garden all through the winter, but on those dark and blistery cold days it’s nice to have stuff to do indoors like pickling, making koji and miso, sourdough bread baking and such.

Yesterday, I gathered what’s needed for a batch of sweet white miso.

I washed and soaked some soybeans for 6 hours.

Boiled the beans for 4 hours. Then let them sit overnight.

Then this morning, it was just a matter of mixing the salt and koji in (I made the koji this spring and saved enough for about 4 batches).

Then grinding and mixing.

Then into a jar to ferment until May next year.

You can find better recipes and instructions for making koji and different kinds of miso under the menu above.

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.