Fermenting :

Fermenting: Cultured/Fermented Veggies, Water Kefir Grains, Vegan Coconut Kefir, Vegan Almond Milk Kefir, Kefir ?Sodas?, and Homemade Vegan Coconut Milk Yogurt

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Right this minute my kitchen is FULL of bacteria. And I couldn’t be more pleased I’m talking about the “good bacteria”.  Cultured, probiotic-filled fermented foods that are so good for the gut. So, it all started with an[...]

Making Tempeh

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Growing my own tempeh has been on my list of things to try. I have recently received a free sample of tempeh starter from Tempeh Info. So way I go to give it a try. I was a bit nervous to keep a constant temperature of around 30deg C to incubate[...]

Homemade sweet fermented rice ???

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Fermenting cooked rice is a very old Chinese, Japanese, Korean and other S E Asians tradition, the main use is to make rice wine. Fresh partially fermented rice is very sweet, great to eat as it is like a rice pudding or use for cooking. In Chinese[...]

Pickled (fermented) chopped chilli ??

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Duò ji?o ?? is a pickled/fermented chopped chilli popular in Hunan and Sichuan. It does not contain any vinegar but lactic acid is produced during fermentation. This pickle is easy to make at home and ready to eat after few days but if you like it[...]

Back to basics - dried mandarin or tangerine peel ??

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Chan pei ?? directly translated as 'ancient old skin', it is basically dried mandarin or tangerine peel. The reason why it is called ancient old skin is because it is not freshly dried peel it must be aged for at least a year before used. Towards[...]