Fermented & Cultured Foods

I have to admit that, so far, tempeh has been my fermenting kryptonite. I have attempted it twice; messed up both times and got ugly mold. Once, I accidentally bumped the temp knob on my dehydrator to the wrong temperature setting and … Read More

This South Indian carby treat is worth the 4-5 day-long planning and wait. Among my fermenting friends idli has been fondly referred to as crack. My children also love them. I hear an egg poacher or muffin tray can work well enough … Read More

I have a kefir obsession. I love making all kinds of kefir. Dairy, coconut milk, homemade almond milk. I use the dairy kefir grains and rinse them with filtered water in between uses. Ingredients: 1 tbs of grains 1 qrt … Read More

In the fall, I love making apple sauce, pie, and crisp, and now, aside from composting, I have something positive to do with all the scraps! Ingredients: 1 quart variety of apple skins and cores, chopped 2 quarts filtered water Method: Place the apple peels … Read More

Ingredients: 2 cups cashews (soaked or not) 1 cup coconut milk kefir 4 tsp lemon juice 1.25 tsp sea salt 1 Tbsp nutritional yeast flakes Method: Soak cashews for a couple of hours or skip this step. Combine all ingredients in … Read More

Ingredients: For fermentation: 1.5 Cups water 1 Cup teff flour For cooking: 1/4 teaspoon salt 1/2 teaspoon baking soda Coconut oil for cooking Method: Combine teff and water in a bowl. Mix together and make sure there is room in the … Read More

Ingredients: 5 cans of coconut milk (1 can = 13.5 fl oz) 1/4 tsp of gut pro probiotic powder (can use a vegan culture starter as well) Method: Warm the coconut milk so that all the cream has melted and everything is of … Read More

Ingredients: 2 black radishes, peeled and sliced 10 regular garden radishes, sliced 1 large red onion, thinly sliced 1 (heaping) Tbsp fresh garlic, minced 1 Tbsp fresh ginger, minced (unpeeled is fine) 1 medium-large apple, cored and chopped (I left the … Read More

Ingredients: 1 cup dry chickpeas (or another bean) 1 cup koji (starter) 4 Tbsp sea salt (2 and 2) Reserve 2 cups cooking liquid from the beans Optional: 1 Tbsp of seed miso (I used 2yr aged, brown rice miso) … Read More