Yes we are still here!! A few people have been wondering what has happened to us so I would to reassure everyone that we are absolutely fine. It is transition time from dry to wet season at the moment and with this change, brings early morning rains. As a few of you will know from our previous posts, this has really messed up our farm routine. So, instead of staying at home and feeling sorry for ourselves, we have rearranged our whole farm routine to fit with the weather change. Changing things around a bit isn’t so bad actually as it makes life a bit less predictable.
From our observation, the rains start around 7am and then by 11am, the sun starts coming out…this is horrible because the atmosphere is heavy with humidity and you can’t sweat to cool down. Anyway, by about 3pm, the ground has nicely dried up again and so we have moved our farm work to late afternoon. Gnome is still able to clean up and continue with the brush-mowing while I keep up with maintenance. This work then runs into animal feeding time and so by the time I get into the house, I don’t feel like writing a chronicle of the day. Just to change the routine a bit, we have been going to bed even earlier…about 7pm because we have both been in the mood for reading before sleeping. I am reading Mark Twain and Gnome is reading C.S. Lewis (the lesser known science fiction novels). We both like to read the Classics though I have caught Gnome on occasion reading trashy novels…he just laughs and calls me a literary snob!
Munchkin and Gnome are still doing their stuff…
We made another batch of Chocolate Artisan Soap:
Mixing Chocolate Soap.
We also prepared Chinese Fermented Black Beans; Needs to get more smelly and fermented…we will give it 12 months to do its thing:
Fermenting Black Beans.
Gnome is making brown rice koji for brewing and miso-making:
Mixing Brown Rice Koji.
And here is a Toledo Firefly…you usually just see a mass of green lights in the dark:
Toledo Firefly.
And the cat is up to his usual tricks again, running after lizards in the house. The is a savvy lizard hiding on Gnome’s foot…this one got away:
Slinky on Gnome’s Foot.
Ok everyone, have a good night and hopefully I can be more organised with writing the daily posts!
Another jam-packed day of fermentation!! This is really a Gnome post but I will make a serious attempt to chronicle the day in the same enthused manner as Gnome.
Well, we started the day off by bottling the mead, which never cleared. Gnome gave me a glass to sample and I promptly scoffed it all down and told him that it was very palatable.
Next, Gnome attended to his Rice Koji in between all the bottling and brewing. He is trying to develop a new system of inoculating cooked rice with previously made rice koji. That way he doesn’t need to use up Koji starter and he can feel assured that he can keep on making rice koji without the headache of bringing in the starter from overseas. This experimental batch is going really well and the Aspergillus oryzae seems to have colonised well and formed a lattice network. This new system is called: Special Care Koji Unit (SCKU)…this is a bit of a Doctor joke so please bear with our awful sense of humour! As you can see from the picture, Gnome has fashioned incubators for his koji babies:
Koji Incubators.
And yes, we are making melomel which is mead which contains fruit; in this case sapodilla and carrot were added.
Sapodilla Fruit, Ready To Eat.
I won’t go into the technical parts of making melomel because this is going to be a Bored-in-Belize project (Gnome: I’ve added the recipe right HERE) so I will just give you a brief run-down of what we did. Firstly, sapodilla fruit was placed in a heated pot of water and allowed to partially breakdown. Next, the mixture was filtered and the pulp was squeezed through muslin.
Sapodilla Wort.Straining Sapodilla Pulp (Gnome feet prove that this really happened!)..
This part was a Munchkin job:
Squeezing Sapodilla Pulp.
After the liquid was procured, Gnome measured the specific gravity and added 6 quarts of honey to make up the alcohol content to about 12%. As we speak, Gnome is re-heating the whole mixture including the added honey; he will allow it to cool down overnight and then add yeast in the morning. More fermenting tomorrow…
On this day the Miso Mission has been accomplished. The rice koji was ready and properly colonised and both of us were in the right frame of mind, with only a mild attack of filibustering on Munchkin’s part (she had very specific plans as to what she expected to do this morning), to tackle the mountain of beans and gallons of purple-black bean juice (from boiling said beans) required for the making of our Belizean-Style Black Bean Shinshu Miso.
The black beans were defrosted, boiled to tenderness (which thankfully doesn’t take too long with black beans), drained and then mashed. The use of words makes things appear so easy but while doing, it certainly seemed that there was a veritable mountain of beans. I left the temperature probe out of the rice koji and room temperature was 36C, so the mashing built up a bit of a sweat.
Starting to mash the beans.The Never-Ending Beans!
In the mean time, Munchkin, while muttering to herself that she needed to do other stuff, mixed the bean juice with sea salt, cooled it and added some commercial miso to the mix (for extra lots of beneficial microorganisms). Thank you, Adriana Guzman for giving us some for this purpose.
Black Bean Juice, Sea Salt and Old Miso to Make the Liquid Portion.
The rice koji had to be added to the beans and mixed well. Using a spoon did not work and I had to resort to using my hands…you can see the excitement that was gripping me at the time!
Adding the Rice Koji to the Mashed Beans.My hands convulse with excitement as I mix everything together!
After adding the liquid portion and mixing again, it was time to fill the prepared 5 gallon pig-tail bucket. This accomplished, a nice layer of salt was added on the top for protection against undesirable microorganisms.
Bucket-Full-of-Miso Ready for Sealing.Sealed Bucket…only have to wait 12-18 months now!!
What happened next was a total, super bonus for me, though it earned me this look from the Munchkin…
…there was still a whole lot of rice koji left and in the back of my mind I couldn’t help but think of the 28-day Miso Countdown before we run out…the solution…shiro miso. This type of miso is made up mostly of rice koji, only half the salt and a little bit of beans (compared to shinshu). The beauty of it and the reason why it is of critical importance right now, is that it only takes four to eight weeks to mature. Bonsa…we have the answer to our miso shortage!
So, I figured we could make a test gallon of this sweet miso but after measuring out the required koji, realised that we used up all the beans in making the monster bucket; we still had bean juice left-over but no beans. Resolution: fortunately I had already grated the day’s quota of coconuts and Munchkin had already squeezed out the cream from them (for selling in town to people that don’t want to buy cans or powdered coconut cream) and we were left with the meal. We decided to experiment and replace the bean portion of the miso with de-creamed coconut meal. Once the cream is removed, what is left is actually quite high in protein and while not a legume, it might make a good replacement for beans (it also makes things Belizean and exotic!). We still used the left over bean juice though.
Mixing the coconut, rice koji and salt.
The bean juice gave everything a slight purple tinge (pretty cool, actually!)…
Bean Juice Added to the Miso.
Here it is packed into a gallon jar:
Coconut Shiro Miso.
You would think that this was enough…hee…hee…hee…but I got another look shot my way…
…there was still another lot of koji left to make another batch…so we did…
Five gallons of shinshu miso and two gallons of shiro miso…not bad for a day’s work!!
It is hot yet again, slightly more humid though, perhaps. Munchkin is keeping herself busy and has left me to my own devices. I was excited that today was THE day for transformation of the rice koji into miso; afterall, we did soak black beans in preparation and the big pressure cooker was cleaned and readied for action. However, upon close examination of the inoculated rice grains, I made an executive decision and decided to go for another twenty-four hours. The soaked black beans have been transferred into the freezer until the time is right.
While nicely colonised, cracking the rice grain open showed that the mold could still penetrate the grain a bit further. Also, deep inside my gnomish heart, that mad, self-sufficiency streak wants the Aspergillus mold to start fruiting (ie. make spores) so that I can collect the yellow-green spores and replenish my supply for future batches. While not impossible to bring into Belize, the starter cultures are difficult to order and then ship into the country without some hoops having to be jumped through (I’ve got a friend in Japan who feels like he owes me a favour but I don’t want to collect on his good will yet!). Being able to harvest my own spores would free me from this dependency on factors that I don’t have control over. Let’s see if I can pull it off…the plot thickens…
Colonised Rice Grains…not quite ready.
It is hard to assuage Fermentation Frenzy once it grabs hold of you so I had to find something to still my trembling nerves while waiting for the koji to continue its colonisation. I finally decided to rack some mead that has been sitting around settling and aging…I had been dissatisfied with the way this batch has been clearing and decided to do something I usually don’t do: use some gelatin finings to try and clear it a bit more. I was concerned that perhaps it had not cleared well because of contamination and doing this would also afford the opportunity to have a quick taste.
Racked Mead with Finings Added.
This accomplished, the moment of truth arrived: the presentation of a slightly cloudy glass of non-carbonated mead to the tasting expert, Munchkin. Fortunately and happily (for both of us) the sampling test was passed and I received a smile of approval from Missus Munchkin! Yosh!
The Taste Test.
Can’t wait to see what happens tomorrow! Cheers to all!
It continues to be hot, dusty and windy…in Sardinia we would say that we are afflicted with scirocco, that wind that comes from the Sahara and North Africa…it feels very similar and makes one feel terribly miserable. Yes, you guessed it, headache is back today.
However, my life is not only bearable but actually exciting…the Spirit of Aspergillus has taken residence in the carefully prepared rice and the next twenty-four hours will lead to our desired goal…rice koji!
It is always nice to open the bundles and inhale the fruity, mushroomy bouquet of a successful inoculation.
The opened bundles.
The rice grains are covered with a white, cottony growth and you can feel the “live” heat (like having a cat on your lap) emanating from the rice. Everything needs to be transferred into bags as it will overheat and spoil if kept in a bundle.
Rice divided up into six 10 pound bags.
Time to flatten it all up, stick a temperature probe in and wait another twenty-four hours.
Nice neat stacks.
Keep an eye on the temperature…the bags make it easy to spread everything out if cooling is necessary (especially since I’m doing this in “summer” and you’re not supposed to ;-p).
Keeping an eye on the temperature.
This link takes you to the more detailed instructions I’ve written in making rice koji in the Bored-in-Belize Library if you ever want to do this yourself: Making Rice Koji.
Since we already know that we will be making some shinshu miso from this batch of rice koji, we’ve started the preparation of the beans: cleaning, washing and soaking overnight. We use black beans and not soy beans because a) they (soy) are harder to find and b) we are making Belize/Central American shinshu miso and we want to remain culturally appropriate.
Cor blimey it’s a scorcher today! I suddenly feel very relieved that I am on restricted duties. The sun is blazing down, the earth is developing big cracks and the ducks, who normally can’t be bothered to walk the two hundred metres to the pond actually went for a dip to cool off and clean up.
Hard core miso purists will probably look at this post and scoff at me for trying to make miso in “summer,” so to speak (dry season here is like summer), since you are supposed to make it in winter because …….. (fill in blank with the usual stuff that poncy, purist, fundamentalists say when they are trying to put you down and show how much smarter they are than you but I digress…). So, anyway, this is day two of Miso Madness (made in the summer, ha, ha, ha!):
Yesterday’s rice was soaked, drained and steamed.
Overnight-soaked rice being drained thoroughly.Loading bamboo steamers with rice.
Then the cooked rice had to be spread out and cooled before inoculating with the right Aspergillus mold.
Cooling cooked rice.Mixing mold spores into cooled rice.
The most pleasurable part of the process is making the final bundle to incubate the rice and get one step closer to rice koji.
The finished bundle.
Tune in tomorrow for the next stage in making rice koji…
It is day three of the enforced ban on heavy work. Very bad headache yesterday (Tumulkin Day) but fortunately today there have been no problems…just a gnawing inner feeling that the brush really, really does need to be cleared since it is perfect dry season weather for it. Munchkin won’t budge and won’t even allow an elixir tasting to happen (The irony of life: when I want to sit around and do F-all, she can’t wait for me to work…when I’m dying to get off my butt and do something, I’m not allowed…).
So, I’ve permitted myself to be overwhelmed by Miso Madness: I just realized that the test gallon we made is only going to last 28 days!!! That means we have to make at least three pig-tail buckets a year in order to eat miso every day. The frenzy that this knowledge engendered inside my gnomish heart (the Munchkin’s too but she won’t admit it!) got us into town at 0800 on a non-town day to purchase 50 pounds of rice and 50 pounds of black beans…to find out that the Chinese wholesaler was still closed!! We ended up going to Quality Chicken instead and thankfully they were open…BZ$72.50 for 50 pounds of black beans and BZ$44.00 for 50 pounds of rice later, our happy humanoids were rushing home (BTW no diesel in town today)…
We’re going to start with some shinshu miso first and that means making rice koji. Time to wash some rice:
Washing all the dirt and starch from the rice (Can you see the gnome foot?).
Have to get all the starch off of the rice so it doesn’t get gummy and sticky at steaming time tomorrow when we enter day 2 of making rice koji…
About two months ago, we had so much peach palm (pejibaye) that we had to think of different preservation methods for it.
Peach Palm Miso is a definite winner and the taste will get even better with time.
