New Fermenting Crocks!
#1
Super Member
Thread Starter
Join Date: Sep 2011
Location: Mendocino Coast, CA
Posts: 5,007
New Fermenting Crocks!
I kept hinting that I wanted some fermenting crocks for Christmas. I even gave each of the kids some miso and explained that there would be more forthcoming, if only I had some functional, fermenting crocks to make it in. I told them how I had to make do with glass jars and zippy bags filled with water to hold the miso down and how it didn't work very well. I went on and on, but alas...no, I didn't get any crocks for Christmas. They liked the miso though.
So, Last week, I bought my own! Here is what I got:
https://www.rootsandharvest.com/prod...s-weights-lids
I got 1, 2L, and 2, 5L crocks.
They just arrived and wow...they're so beautiful! These crocks are so lovely and I would have no problem leaving them on my kitchen counter, (if only I had a big counter.) Very well made and dare I say, chic.
Now, it's off to make some miso and sauerkraut. I have some great recipes for making miso out of soy beans, but also out of adzuki beans, garbanzo beans and even black beans. I know that miso is not everyone's interest,but if anyone is interested in making miso, just post here, or PM me. I'm glad to share what I know...so far.
So, Last week, I bought my own! Here is what I got:
https://www.rootsandharvest.com/prod...s-weights-lids
I got 1, 2L, and 2, 5L crocks.
They just arrived and wow...they're so beautiful! These crocks are so lovely and I would have no problem leaving them on my kitchen counter, (if only I had a big counter.) Very well made and dare I say, chic.
Now, it's off to make some miso and sauerkraut. I have some great recipes for making miso out of soy beans, but also out of adzuki beans, garbanzo beans and even black beans. I know that miso is not everyone's interest,but if anyone is interested in making miso, just post here, or PM me. I'm glad to share what I know...so far.
#2
Super Member
Join Date: Aug 2013
Location: Florida
Posts: 5,967
That's pretty neat tropit. I get lost trying to ferment or feed anything. Even my houseplants have to beg for water and look real sad before I remember them. I bet your results are lovely. Sometimes the best Christmas gifts are the ones we give ourselves. I did a similar thing with strainers. We always have fruit on the kitchen bar. I was tired of the plain metal strainers and purchased myself some beautiful enamel ones in different colors.
#3
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Thread Starter
Join Date: Sep 2011
Location: Mendocino Coast, CA
Posts: 5,007
That's pretty neat tropit. I get lost trying to ferment or feed anything. Even my houseplants have to beg for water and look real sad before I remember them. I bet your results are lovely. Sometimes the best Christmas gifts are the ones we give ourselves. I did a similar thing with strainers. We always have fruit on the kitchen bar. I was tired of the plain metal strainers and purchased myself some beautiful enamel ones in different colors.
#6
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Thread Starter
Join Date: Sep 2011
Location: Mendocino Coast, CA
Posts: 5,007
Look in your vegetable section, possibly near the vegan foods case, for miso. The most common kind that I see in the supermarkets is white miso, which is made in a short period of time, compared to other kinds of miso. It is a paste that comes in a jar, or plastic container. White miso is light, kind of sweet and very salty.
You may find other kinds of miso at a co-op, Japanese market, or health food store. If you are into miso, they are worth a try. South River is a company that makes several different kinds of miso and they vary in taste. They look very expensive, but a little goes a long ways.
Last edited by tropit; 01-13-2021 at 07:28 AM.
#7
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Join Date: Feb 2012
Location: Western Catskills
Posts: 138
Check out website "Justonecookbook.com" -- very friendly Japanese cooking. The thing with miso is, you want to add it as the last ingredient, off heat, so the beneficial microbes aren't destroyed (flavor too, probably). Miso soup has basis of dashi, a fish stock, and various ingredients for interest, as you know.
#8
Super Member
Thread Starter
Join Date: Sep 2011
Location: Mendocino Coast, CA
Posts: 5,007
Check out website "Justonecookbook.com" -- very friendly Japanese cooking. The thing with miso is, you want to add it as the last ingredient, off heat, so the beneficial microbes aren't destroyed (flavor too, probably). Miso soup has basis of dashi, a fish stock, and various ingredients for interest, as you know.
My new batch of miso is fermenting away in on of my new crocks. It's so nice to have the ceramic weights. They make it much easier than using a bag of water to weigh things down. I'm seeing a pool of tamari forming on the top of the miso. I tasted it...just like tamari, only very salty!