How to make your own amazake, rice milk, miso, and nuka pickles

Jan 07 2020 by elysha welters  |  no comments yet

HOW TO MAKE MISO, AMAZAKE, AND NUKA

Tools needed for all miso recipes:

1) Large pot for cooking soybeans 2) Masher or meat grinder

3) Fermentation container with lid (or pickle press) 4) Wooden spoons 5) Measuring cup 6) Cloth to cover miso 7) Heavy stones for weight.

SWEET RICE MISO (yield: + 3 lbs)

Ingredients:

 1.25 cups (.5 lbs) organic soybeans 3 Tbsp. unrefined sea salt

1 lb Rhapsody Sweet Miso (Short Term) miso koji

1.5 cups cooking liquid/ boiled water

Wash the soybeans well and soak overnight.

Drain the beans. Cook covered underwater for 20 minutes without lid and scoop off foam, put the cover on and cook further for 3-5 hours or until very soft. When done, let the beans cool down to body temperature. Save the cooking liquid.

Mix the koji with some of the cooled down cooking liquid and let soften. Mix the salt, koji, and half of the cooking liquid, then mix with the cooked beans. Mash until you get a homogeneous paste. Add more of the liquid if needed until the mixture is smooth, but still thick enough to form a ball.

Transfer this paste to a container that you have rubbed with salt. Press it in tightly to make sure you don’t have any air bubbles. Dust the top with a little salt and cover it with a thick clean cloth. Put a plate or wooden lid on it that fits within the container and weigh it down with a heavy rock or another heavy object. This prevents souring and yeasting.

Let this mixture sit at ambient temperature for at least a week in hot weather or at least 3 weeks during the winter months.

You can use it after 3 weeks or let it age even longer. No need to refrigerate it as long as you have the weight on it. If there is mold growth on the cloth or the miso, just scrape it off.

HOW TO MAKE AMAZAKE/RICE MILK (yield 3-4 quarts)

Tools needed:

Medium pot with lid Double boiler or large pot with lid

Probe thermometer Flame diffusers

Blender (optional) Mason jars with lids

Ingredients :

5 cups organic brown rice or any other grain

7 cups water Pinch of sea salt

1-2 cup Rhapsody amazake koji (double or triple for increased sweetness)

Soak grain overnight to reduce phytic acid content. Discard soaking water. Bring water, grain, and salt to a boil. Simmer covered 50 minutes.

Let grain cool down to 135⁰F. Add koji and stir well. Cover. Insert the pot with koji and rice mixture in the large pot with water (double boiler style) that’s between 135⁰F and 140⁰F. Use a thermometer to be able to control the fermentation process closely. Above 140⁰F the koji will get killed, so that’s a critical temperature to stay below. Slip one or more flame diffusers and/or a skillet under the double boiler, to maintain the water bath at the right temperature on a low flame.

Check the temperature of the water bath regularly, in the beginning, to get the temperature right. You can adjust the temperature by the number of flame diffusers.

Let this mixture sit overnight (8-12 hours). Stir occasionally. Speed up the fermentation to a few hours by running the mixture through a blender.

Fermentation is done when the slurry smells nice and tastes. Cool it down quickly and consume within a few days or bring to a boil to stop the fermentation process to prevent souring; stir continuously to prevent burning or bring the water in your double boiler up to boiling.

Blend until smooth if desired and pour in a mason jar while boiling hot. (Rinse jar with hot water to prevent the glass from cracking.)

To make rice milk, blend 2 parts amazake with 1 to 2 parts water depending on desired sweetness and consistency. Strain through cheesecloth. Bring to a boil and also bottle hot. Refrigerate when cool.

Unopened amazake/rice milk lasts for 4+ months when refrigerated.

MAKE YOUR OWN RED MISO (yield: + 6 lbs)

Ingredients:

4 cups (approx. 1.6 lbs.) organic soybeans

16 Tbsp. (approx. 8 oz.) unrefined sea salt

16 oz. Rhapsody Red (Long Term) Miso Koji

3-3.5 cups cooking liquid or boiled water

Wash the soybeans well and soak overnight.

Drain the beans. Cook covered underwater for 20 minutes without lid and scoop off foam, put the cover on and cook the beans for 4-5 hours so they lose their golden color and turn an intense dark red-brown. When done, let the beans cool down to body temperature. Save the cooking liquid.

Mix the koji with some of the cooled down cooking liquid and let soften. Mix the salt, koji, and half of the cooking liquid, then mix with the cooked beans. Mash until you get a homogeneous paste. Add more of the liquid if needed until the mixture is smooth, but still thick enough to form a ball.

Transfer this paste to a container that you have rubbed with salt. Press it in tightly to make sure you don’t have any air bubbles. Dust the top with a little salt and cover it with a thick clean cloth. Put a plate or wooden lid on it that fits within the container and weigh it down with a heavy rock or another heavy object. This prevents souring and yeasting.

Let the miso ferment for 6 months at ambient temperature.

You can use it after 6 months or let it age even longer. No need to refrigerate it as long as you have the weight on it. If there is mold growth on the cloth or the miso, just scrape it off.

HOW TO MAKE MELLOW BARLEY MISO (yields 6-7 lbs)

Ingredients: 8.5 oz (1 3/4 cups) organic dry soybeans

16 oz organic Rhapsody Barley Koji

4 oz Eden or another high-quality sea salt 1 3/4 cups mixing liquid

Wash the soybeans well and soak overnight.

Drain the beans. Cook covered under plenty of water for 20 minutes without lid and scoop off foam, put the cover on and cook further 4-5 hours or until very soft (Add water and bring back to boil if water gets low.) When done, let the beans cool down to body temperature. Save the cooking liquid.

Mix the koji with some of the cooled down cooking liquid and let soften. Mix the salt, koji, and half of the cooking liquid, then mix with the cooked beans. Mash until you get a homogeneous paste. Add more of the liquid if needed until the mixture is smooth, but still thick enough to form a ball.

Transfer this paste to a container that you have rubbed with salt. Press it in tightly to make sure you don’t have any air bubbles. Dust the top with a little salt and cover it with a thick clean cloth. Put a plate or wooden lid on it that fits within the container and weigh it down with a heavy rock or another heavy object. This prevents souring and yeasting.

Let this mixture sit at ambient temperature for at least 3 weeks.

You can use it after 3 weeks, but let it age longer improves the flavor. No need to refrigerate it as long as you have the weight on it. If there is mold growth on the cloth or the miso, just scrape it off.

For the darker 12-18 months aged Red Barley Miso use 2 cups of soybeans, 13 oz Rhapsody barley koji, 5.5 oz salt, and 1 pint of mixing liquid.

NOTE: For larger amounts simply multiply ingredients and use bigger pots and fermentation container.

HOW TO MAKE NUKA PICKLES

BASIC NUKA PICKLE

1.5 lbs rice bran (nuka) 3 cups water

1/3 – 1 cup salt (about 15-25% of the rice bran)

Roast the rice bran over a low flame until it gives off a pleasant nutty flavor and the color has turned a darker gold. Let it cool. Boil the water with the salt and let it also cool.

Mix the liquid with the bran and put it in a crockpot or other non-reactive container. Some say that mixing by hand is essential to get the fermentation process going. Live organisms in the air might take longer to get really in there to do their job. Wait a few days before putting your first vegetables in the mash so the fermentation can get started properly.

Next push any cleaned and washed vegetables into the paste. In general, the firmer the vegetable the longer the pickling time. Chinese cabbage or sliced cucumber, for instance, can be eaten the next day, but experiment with the length of time you leave anything in the paste and the flavor they develop. If you

have the time and patience, dry some vegetables ahead of time like daikon, radishes, carrots, or watery vegetables to reduce the amount of liquid going into the paste.

Maintenance: Every time you take a pickle out add some roasted bran and salt to replace what has been taken out. You can keep going like this for years, but it requires care and attention. Stir daily, especially during the warmer months, to add oxygen and keep a friendly fermentation going. Don’t leave vegetables in too long as they tend to acidify the paste.

When the paste becomes too runny soak some old, dry pieces of bread in it, or if it is really wet drain it in cheesecloth. You can hold the pickling paste over when not in use, for quite a while actually, by draining the liquid and adding several tablespoons salt to prevent spoilage. Also, sprinkle salt on top to prevent mold growth. Leave the crock in the refrigerator and cover it with a heavy object.

VARIATIONS

MISO: As a variation, you can add miso to the paste to introduce other enzymatic activity and add flavor. The younger lighter misos lend themselves very well for this. They impart a new sweetness and depth of flavor to the pickles. Simply add several tablespoons of miso to the mix. Make sure you use unpasteurized miso if you want to benefit from the live culture these miso contain.

BREAD: Adding sourdough bread, from San Francisco to dark rye, will also bring its own benefits. New flavors and microorganisms that can surprise you.

ADDED NUTRIENTS, FLAVORING, MICROORGANISMS: By adding eggshells, garlic, ginger, seeds and spices, and kelp or dulse, even (dried) fruit, a little wine or beer.

More from our blog:

Leave a comment...

Your email address will not be published. Required fields are marked *