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If you ever wondered about making apple cider vinegar with apple scraps, without sugar, or even by keeping the apples under water, you’ll find all the answers here!

Apple cider vinegar (ACV) is a wonderful food as it has so many good health benefits and can be used to create countless recipes. Most people I know keep it in their pantries, myself included.

After a few homemade batches, I know that making ACV is not difficult—it’s simple science. I’m not a scientist, but making my own ACV helps me understand it better.

To make ACV, we have to ferment apples. In order to ferment the apples, liquid helps get the process started. Once we have liquid and apples, it takes bacteria to help with the process.

How do we get the bacteria? It’s easy: bacteria is everywhere in the air around us. To get it to work for us, we need to give it food to eat and sugar is the best food for it.

Once we have gathered the apples, liquid, and sugar, we expose the apples to the air to attract bacteria. When the bacteria gets to the apples, it will eat the sugar and turn it into alcohol. During the process, we need to rotate the apples by pushing them down in the jar. The alcohol will turn into vinegar after just a few weeks of fermentation.…

Choose plant milk that is high in protein that is not soy, follow this simple recipe & clear instructions, and you’ll create the best Soy Free Vegan Butter!

I started to make vegan butter a few years ago and posted the recipe in early 2018. Later, I made cultured vegan butter that I use for foods that don’t require too much heat. I enjoy them both very much.

However, I noticed that the vegan butter was splashing a lot when I heated it up for popcorn or for cooking in general. I thought about the possible reasons and to realize that there was a lot of water in the milk I used.

How do I eliminate the water in the milk?

Well, I use the same method I use to make tofu. I curdle the milk first, then use the curd to make vegan butter

What do I use to curdle the milk?

Simple, there are a few options for commercial solutions on the market, but I prefer fresh squeezed lemon juice and apple cider vinegar instead—they both work great.

With my first vegan butter recipe, I curdled the milk while it was still cold and it worked fine. When I tried heating the milk first, it turned out to be better. So I adjusted the recipe and have been making it this way ever since. With this method, I notice that the butter lasts longer in the fridge.

Besides using soy milk, now I tried with other kinds of nut milk too.

Why?

…

With only raw wood and a few stainless brad nails, you can make this D.I.Y Wood Tofu Mold all by yourself, from start to finish–for under 6 dollars!

I have been using a makeshift tofu mold to make my own sprouted tofu for a while, and it worked well. However, at some point, I wanted something easier to use.

Unfortunately, most tofu molds I found online were too big for the amount of the tofu I wanted to make. I also didn’t feel like the high prices were worth it. So, I looked for a way to make this on my own–from scratch just like my favorite foods.

As I already had an idea of the size I wanted, I made sure I could get the supplies I needed to make it happen.

I went to my local home-improvement store to look for the material I wanted to build it with. I couldn’t find the exact pieces I wanted, but it was close enough that I was happy. So, I bought 2 pieces of wood in 2 different sizes, and a small box of stainless brad nails.

After I purchased the material, I drew a simple design according to the real size of the wood I bought. I experimented with a few different sizes and finally was happy with the size of 3 ¼” x 4-½” (about 9 x 13 cm.), measured on the inside.

With this dimension, I get the right amount of tofu I want to make for one meal. It’s also perfect for usinga pint jar (with water) as a weight to press the tofu.

When I was satisfied with the design and scale, I used a hand saw to cut the wood according to my design and assembled everything together in about an hour.

Making this D.I.Y Wood Tofu mold, I didn’t have any trash afterward.

If you are looking for a tofu mold that you can proudly make by yourself, let me show you how.…

This Homemade Nutritional Yeast Substitute is both healthy & tasty. It’s made with only 2 healthy ingredients you already know: miso and sprouted chickpeas.

I have been trying to make nutritional yeast at home without success for a long time. After a lot of research, I realized there is no way for me to make this at home.

Making nutritional yeast as we buy it from stores requires a special lab that’s full of commercial equipment. There is also a scientific fact that ordinary people like me don’t know: it’s a very highly processed food, and shockingly, most brands are genetically modified!

The vitamin B-12 I thought occurs naturally in commercial nutritional yeast is actually the fortified type, and added in later. …

This complete guide of Homemade Apple Cider Vinegar will walk you through from start to finish. From using cultured apples to growing mother–you’ll know it all.

Apple Cider Vinegar is a wonder food that most households have it in their pantries. The health benefits of it is phenomenal. It’s versatile. Besides consuming, it can be used for almost everything.

I love fermented foods and believe that we need good bacteria to keep our gut healthy. When the gut is healthy, we don’t tend to get sick as often.

So I ferment a lot. From fermenting whole grains, making water kefir and lacto-fermentation to soy sauce. Of course, Homemade Apple Cider Vinegar is one of them. I always make sure to have one batch of vinegar going so I don’t run out and have to buy it.…

store sprouted-toasted buckwheat in glass jars

Sprouted Buckwheat is one of the world’s healthiest seeds. It’s gluten free, and people can rely on for amino acids, vitamins, minerals and antioxidants!

I grew up eating Japanese soba noodles made with buckwheat, but I had no idea what buckwheat really was. However, trying to eat everything healthy the right way, I came across buckwheat. The first time I saw real buckwheat, I thought it was grain, but it is actually a seed!

Knowing about phytic acids in whole grains, nuts and seeds, I do a lot of fermenting and sprouting of these things before I cook them, and buckwheat is something I like to sprout too!

Sprouting anything sounds difficult, but don’t let the sound of it stop you. To me, sprouting buckwheat is even easier than other kinds of seeds or beans. I’m writing this post while living abroad, and I didn’t have all the equipment I used back home, so I am sprouting buckwheat with a recycled jar, and a basic strainer, and the result is great!…

If you ever wondered how to dry Shiitake mushrooms at home, you’ve come to the right place. It only takes a few minutes of actual work, and voila–you have dried shiitakes!

Dried Shiitakes are used widely in most Asian cuisines. They give the unique umami (savory) taste that fresh shiitake doesn’t. I use it in my soup, in my fish sauce substitute, and in so many other unique dishes.

Years ago, I didn’t know how to dry shiitake at home, and I had to pay a high price for it all the time. I had no idea that drying shiitake could be so simple.

I discovered this method by acidentally leaving a bag of shiitake out of the fridge and totally forgotten about it. …

Wondering how to prepare Aloe Vera properly? If so, this post is for you. Want to know what to use it for? I’m going to show you how to make 3 juices from it too!

Aloe Vera is a miracle plant, but surprisingly not many people I know know about it. I have experienced amazing results from using Aloe Vera so many times.

When my daughter got burnt from touching a hot pan in the kitchen, I was frightened but managed to cut a leaf from the Aloe Vera plant in my house and applied the gel on the burnt area.

I didn’t expect it to be a miracle cure, but it turned out that the burn healed very fast right after the gel dried out. The burn left only a light pink mark on her skin but was gone in a couple of days. …

How to Open Young Coconuts at Home? Opening young coconuts is not only a “man’s job.” Any woman can do it easily, and I can show you how!

Fresh coconut water is the favorite drink when I go back to Thailand. I have to make sure to drink a lot of it, as It’s so refreshing and always makes me feel good.

Oh, how I wanted to be able to drink it at home in the US!

For years, I dreamed about having fresh coconut water instead of canned, but it never happened. No matter how much I wanted, I wasn’t able to. Opening young coconut was just too intimidating…

You might have eaten Tofu Skin (Yuba) but have you ever wondered how it is made. This step-by-step method shows you from start to finish!

Tofu Skin is a healthy plant protein that has been consumed in Asia for centuries. The main ingredient is soybeans. I’m one of those people who grow up eating soy products of all kinds, and Tofu Skin is one of them.

Even though I have eaten Tofu Skin (Yuba) all my life, it never occurred to make my own before. Why? Because Tofu Skin is very common in Asia, and being easy to buy I never had to.

Recently I discovered how people made it in the past made it. It’s so fascinating, calming, and healthy. However, most Tofu Skin (Yuba) on the market made from regular soy milk. As I prefer to eat sprouted whole grains, nut, and seeds, I started to think about making my own at home.

I started by trying to set up my kitchen the way I saw them making Tofu Skin in a factory, but it was way too complicated. I didn’t want to have any extra equipment as I don’t make it every day. So, I had to come up with something practical and simple that would work for me.…

Have you been intimidated by the word canning? This easy & clear step-by-step description of Canning Peaches will help you be confident and enjoy it!

I love peaches so much. Unfortunately its season is very short and I can only enjoy juicy- local peaches a few weeks during the summer each year. I know we can buy peaches from far away lands all year round in stores, but they are never the same. The ones I buy locally during the season have ways better taste.

About a decade ago, I stumbled on a bumper sticker that said “I eat Local because I Can” with a picture of a mason jar. I was so motivated and inspired by it. Ever since, I started learning how to preserve more local food including canning for winter months.…

Have you wondered How to Roll Oats at Home? Without any expensive equipment, this method can change the way you eat rolled oats for good!

After buying rolled oats for years, I wanted to try and roll my own. As I learned so much about the problems with phytic acid in them, I looked for sprouted rolled oats on the market and found none. Then, I searched for ways to roll my own so I could sprout them first, but all I found was a method using a machine that is a bit pricey and complicated.

The way the rolled oats turned out from this machine wasn’t convincing enough for me to buy yet another thing for my kitchen, so I looked for ways I can use what I already own instead.…

How do I eliminate the water in the milk?

What do I use to curdle the milk?

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How do I eliminate the water in the milk?

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