Making Miso Paste from Homegrown Corn and Beans
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- Опубликовано: 13 мар 2024
- Spring Sale on our Gardening & Foraging courses!
homegrownhandgathered.com/onl...
In this series we're going to show y'all how we eat from our gardens and the woods. From planting seeds to harvesting to cooking, we'll take you along for the whole journey. This week we're making miso from homegrown grain corn and black beans and using it to season ramen with fresh shiitake mushrooms!
Listen to more of Ethan's original music here: / lennoxec
Professional chef here 🙋🏼♀️ don’t boil the kombu, it will make your stock bitter. Instead bring your stock to a boil, turn off the heat and steep the seaweed for about 30 minutes. Once you remove the kombu you can return it to the boil with no ill effects.
That's good to know. I'm going to be attempting this soon hopefully
blessings be on the one with great knowledge, and urge to teach!
its so common to see fast paced and over stimulating content. I love your video format because it's soothing to watch and also educational. I look always look forward to watching your vids! Also are the beans you used in the miso the Cherokee Trail of Tears variety? Thanks in advance!
So glad to hear that you’re enjoying the slower pace, that’s what we like too! And yes those are Cherokee black beans
Well. That miso sure was adventurous. Keep up the long form content. Music and flashbacks to the harvest definitely add a lot. Thank you.
I so look forward to every video! For me personally it's like finally exhaling after a long time. Your content opens up a whole new way of looking at the food I consume. Also the calm of the music and the gathering of the food just really makes me really happy. Great job you guys.
Aw I’m so glad to hear that. You made my day 😊
been looking forward to the miso update!!! looks amazing
you can also try cultivating nuruk(korean style culture) with dried corn leaves and stalks; it relies on a entourage of asperigillus, yeasts, bacillus, and rizhopus naturally found on your corn plant ^W^ takes 1 month to 6 months to mature; depending on how big or small you'd like your nuruk balls/ or blocks to be
Well thank you for this wonderful video.I did not know until now that I have been making a miso for many years😅. I also didn't know I could eat it! I have a finicky cat who won't eat unless she has her soured barley mixed in. I use the starter like you do. I buy it at a health food store. I mix it with cooled cooked barley and salt. It doesn't take much to make dinner palatable for our tabby cat. As always, I thank you for the thoughtful way you present the information.
your videos make me feel the same way that joe pera's content makes me feel. Soothing, educational, and lovely. Thank you for sharing!
This is so cool! you guys are so creative and the end product looks delicious!
Thank you!
Love your videos! I hope you will continue with these long videos in this years growing season. Im very excited to go out and look for my first weeds and get started at my allotment!
Thanks! And we plan to 🙂 They take a little longer to put together, but I feel like the long form videos are a little more our speed
The mushroom logs are so cool omg
Those are some beautiful shitake shrooms.
Going to be trying to grow my own shitake in the future.
THANK YOU FOR SHARING YOUR KNOWLEDGE AND WISDOM TO US. GOD BLESS YOU MARANATHA
Reminds me of making mud pies as a child.
so inspiring i love this!
Y'alls knowledge and great ability to teach has really come in handy for me this year, already lol. Between my memories of my Granny and her garden, and your videos/courses, I've got the motivation to actually do this! Thank you!
Aw that’s so awesome to hear! Glad you’re enjoying the courses 😊
@@HomegrownHandgathered I'm loving them, they're very well produced and enjoyable to watch as well as educational. Thank you again for making them!
That looked so good. And I've always dreamed of growing my own mushrooms. But I live in an apartment building.😊
We used to grow mushrooms in our 3rd floor apartment! Oyster mushrooms in bags of straw is the best way to do that 🙂
I just loved this video! You guys are magical with all the things you do. Thank you for sharing your knowledge.
Thank you, glad you enjoyed it!
Mushroom powder will give umami taste too.
You are so wonderful guys❤😊
Thank you!
hey guys i have been a regular to watch these vids and i have to say i absolutely enjoy this content
So glad to hear that!
I tried again to eat mushrooms the other week. I really hate them. Your ramen makes them look really good.
I wonder if you could make another pair of chopsticks from sticks or something. Maybe you'd have to actually carve them for that to work
The things you two are doing with food are revolutionary and one of the most inspirational things I'm seeing in the world right now. If you're not aware of the yt channel Andrewism or the Solarpunk movement in general, I'd suggest looking into it. On an ideology level, yall fit right into that world in my mind. Thanks for doing what you do.
We haven’t watched that channel, but we love the solarpunk vision. Will have to check it out!
I love this! Makes me want to try making a soy-free miso. If you haven't checked out Mary's test kitchen on RUclips, I bet you'd enjoy it. Her attempts of making tofu and yogurt from nontraditional sources feels right up your alley! Maybe next winter will feature some pumpkin seed tofu or black walnut yogurt
Yummmmmmm
❤❤❤
Much simpler explaination on miso making than many I've seen. Do you think a dehydrator (35C/95F) would be too warm for the corn culturing phase?
Can y'all grow mung beans? I've recently started using the sprouts as noodles. When you cook them a while they're pretty neutral. Alfalfa sprouts also work for the thin 'glass' noodles!
How interesting and what a cool project! How would you compare the flavor to other miso types that might be more familiar? I used to spend a lot of time near where South River Miso had their production (right be a cool horse-powered farm) and they had a lot of unique types of miso which were always fun to try.
Well the main flavor is glutamate which is the same amino acid as soybean miso so it’s a similar flavor, but I think the corn makes it a little sweeter maybe?
Anyone else who is from India watch these folks?
Hey, do yall do a corn silk tea?
What are the measurements for making the miso?
Do you also sell any books on the topics you have lessons on? I want to gift them one of your courses, but they prefer books to videos
We just sent the manuscript for our gardening book to our editor actually! Should be out next year 🙂
Does this mean the living off the challenge is over since you guys ate ramen?
Yea we ended it last month actually