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Sweet Miso, Small Batch

Posted by Lindsay on June 8, 2017
Sweet Miso, Small Batch
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Sweet soybean miso, 13 months old

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Sweet soybean miso, 13 months old: Salt crust on surface, with tamari pool in the centre

I made this miso with the intention to begin eating it after just six months… Hence the almost equal ratio of beans to koji rice, as it was meant to be a quick ferment, by miso standards! But then I mostly forgot about it, and it sat in the cool darkness beneath my house for over a year. Luckily, miso is pretty forgiving. This is utterly delicious! The recipe came from the files of the always inspiring Art of Miso group on Facebook.

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Mixing the miso

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Salting the inside of the jar

2 1/2 cups dried soy beans
1/3 cup + 1 Tbsp coarse canning salt (plus more for jar)
2 1/4 cup koji rice
3/4 to 1 cup bean cooking liquid

Cover beans with several inches of water, and cook until soft. Strain and reserve cooking liquid.
Let beans cool.
Wash and dry a 2 Litre jar.
Dissolve salt in 3/4 cup bean cooking liquid.
Mash or puree beans, with immersion blender or food mill or hands, adding the salt and bean cooking liquid as needed to make a thick paste.
Mix in koji rice, and more liquid if desired.
Wet the inside of the jar with fresh water and coat lightly with salt.
Form miso into tight balls in your hands, then pack tightly into jar, pushing them down firmly intro each other to fill jar with no air holes.
Fill jar to within 3″ of top.
Add 1/2″ of salt on surface.
If desired, add a small jar on surface as a weight; this helps to create a pool of tamari to harvest later.
Put on lid, but do not fully tighten… We need air!
Store somewhere cool and dark for 6 months.

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Freshly made! See the salt crystals still clear on the surface and edges?

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After 13 months! There’s tamari visible on the surface, as well as some in the bottom of the jar

Want to come make miso with me? We’ll be doing just that on Saturday, June 17th, at the Compost Education Centre!

 

Posted in: Fermenting | Tagged: beans, fermenting, koji, miso, rice, salt, soybeans

Canning Black-Eyed Peas with Veggies and Spices

Posted by Lindsay on May 22, 2016
Canning Black-Eyed Peas with Veggies and Spices

I rehydrated black-eyed peas yesterday, and chopped up some onions and peppers while making dinner last night. Today, I am dividing it all among some pint jars, along with salt and spices, filling them 2/3 full… Then top with water to 1″ from the top, adding lids, and pressure canning for 80 minutes at 11lb. These will be great to open for dinner on a busy weeknight: We’ll heat and eat with rice and salsa and tortillas. 

Posted in: Pressure Canning | Tagged: beans, canning, onions, peppers, protein, weeknight dinner

What I’m writing about…

airlock beans beautiful beverage canning jar carrots cold storage fermentation fermentation problems fermenting fijchallenge garlic goo herbes salées kahm yeast koji kraut label labels lemon lid long term micro-batch miso mustard organizing packaging photo pickles recipe red cabbage salt salting savoury scapes shoyu soy stamp step-by-step sunchoke tamari troubleshooting tutorial wild fermentation yeast

 

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