1 day ago
Second miso on the go. This will be an aduki/rice koji miso.
Think I’ve already learned some valuable lessons from my first batch started 10 days ago.
First lesson: I’m going to use a glass fermenting vessel this time, so I can watch and learn.
Second lesson: I think I’m going to salt the bottom of the pot as well as the top/sides.
Third lesson: it’s clear that making more miso helps with the patience (or lack of it) of waiting for the other batches to do their thing!
More and more people are becoming interested in fermenting, and yet so many think they don’t have the time for it.
Though slow food takes longer periods to be ready beginning to end, the time involved in the hands on making of ferments is really efficient.
The first stage of this miso took moments, a sudden decision as I was about to walk out of the door with the hound.
Now the beans, the water and the bowl will do all the work for me over the next 48 hours, while I get on with meetings and planing workshops and retreats.
Then the next ‘boiling and mixing’ phase will begin; needing a little bit of input - and elbow grease - from me. The last phase is done by time and our microbial friends alone.
In truth, fermenting only needs some knowledge, some equipment, and a little enthusiasm from us humans.
When we look at it this way, it’s clear to see that fermenting pretty much does everything all by itself.
#slowfood #fermenting #workshops #courses #miso #aduki #lactobacillus #Cornwall #eatme #wildfermented #wildfermentation