Tired of Kimchi with MSG? Make your own !

There does seem to be a tendency in Asian countries to overuse MSG.  I remember cooking lunch with all natural ingredients over an oven pit fire in a tribal village in the high mountain plains of Vietnam with an indigenous family   Suddenly the mother reached for a bag of “salt” to add to the meal … Read more

Heavenly sweet fermented cassava with an alcoholic kick – Tapai Ketela with Indonesian Ragi Tape Yeast

This is probably one of my favorite fermented foods out there – not particularly healthy, it is quite yummy though.  Most of the Asian countries have some sort of yeast mix that is actually made of various fungi and yeasts.  While in the western world, we have used yeasts throughout the ages, in Asia, they … Read more

How to make your own Tempeh a.k.a Fungus Growing 101

Tempeh has gotten very popular  in the last few years and most supermarkets will carry it  in their organic or natural food sections.  If you have never tried it, Tempeh is made of soybeans that have been cultured with a fungus (Rhizopus oligosporus) forming white solid cake like ferments with a nutty and earthy flavor.  … Read more

Miracle Food from Japan – Easy homemade Natto

What is Natto? With the risk of sounding trite.  You either love natto or hate it.  In Japan natto is regularly eaten as a breakfast food.  I still remember a family stay in Japan, where the little three year old daughter chowed down on a humongous plate of natto – every morning. Natto, to me, … Read more

The easy foolproof way to make your own probiotic fermented Sauerkraut

Sauerkraut is one of the easiest fermented foods to make at home.  Along with Kefir, Sauerkraut is one of the “gateway drugs” into the wonderful world of fermentations. True fermented, artisanal Sauerkraut can be pricey. A trip to Whole Foods will show that these run upward of $10 for very little in quantity.  The best … Read more

Learn everything you need to know about making Kefir in under 1 Minute.

Kefir is a fermented milk drink with origins in the Caucasus region.  It tastes slightly sour but effervescent and has a creamy consistency similar to buttermilk. Kefir is a powerhouse of probiotics with various bacteria and yeasts found in the drink.  The makeup of the drink, however, can change from culture to culture and batch … Read more