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This Vegan Basil Pesto is so tasty & simple without any preservatives and dairy. It’s very convenient to have on hand during busy weeks!

As you might already know, most pesto recipes have parmesan cheese as part of the main ingredients to make it taste good. However, as I try to cut dairy products out of my diet, I also cut parmesan out of this Vegan Basil Pesto recipe.

Does it taste good though? Absolutely, it tastes incredibly good!

With fresh basil, fresh lemon juice, salt, garlic, pine nuts and cold press extra virgin olive oil, this Vegan Basil Pesto can be prepared in just minutes.

It’s so good for any pasta dishes and any recipe that requires basil. By covering it with a little bit of oil, you can have it on hand, ready to use for up to 2 weeks in the refrigerator.

Ready to make your own Vegan Basil Pesto?…

If you ever wonder if pineapples can make vinegar, I have the answer for you here: Pineapple Vinegar!

Ever since I realized how much garbage people leave behind after each meal, I became determined to cook and to make anything from scratch possible to reduce garbage from my own eating.

This includes making my own tofu, yogurt, vegan butter, soy sauce and so on. However, there was one thing I felt intimidated and afraid to make: my own apple cider vinegar.

I don’t know why? However, after a few attempts, I finally succeeded. I then realized that apple cider vinegar is one of the simplest things to make.

Once I get comfortable making it, I plan my timing nicely so I always have homemade apple cider vinegar on hand–no more buying it.

Then, I thought about my family and friends in Thailand, most of them can’t get apples easily the way I do in the US–I want them to be able to make good vinegar too. …

This Red Bean Miso is priceless. It’s soy-free miso made with Adzuki beans that have been fermented for 12 months. It’s full of live bacteria with amazing taste & smell.

As miso is on the top of many healthy food lists, you might be able to find it easily in most health food stores.

The original miso from Asia is made from soybeans, but as more and more people are sensitive to soy nowadays, there are a few Soy Free Miso options out there.

However, if you are in areas without access to those kinds of stores easily, making your own might be the best way to get high quality miso.

The key ingredients for making this miso are beans, rice koji and salt. Mix them together and let it ferment for anywhere from a few months to years.

You can buy rice koji rarely easy, but don’t worry if you think you can’t get it, I made a blog post and video on how to make brown rice koji earlier. You can check it out if you want to make it….

If you know how good sauerkraut is for you, and you are looking for a clear & simple recipe to make it. This Green Cabbage Sauerkraut recipe is for you!

I have been making sauerkraut and other fermented vegetables for so many years but never thought about making a video to share it. However, after I happened to read about the benefits of eating sauerkraut again, I knew it’s time for me to share how to make it through my video.

Making sauerkraut is very easy, once you get the right recipe. You can double or reduce the amount you want to make accordingly.

You can make sauerkraut with all kinds of vegetables, but my favorite is Green Cabbage Sauerkraut. It’s simply delicious with only green cabbage, salt, and a little bit of filtered water!

Making Green Cabbage Sauerkraut takes anywhere from 3-7 days to ferment. If I make it during summer, the fermentation is usually done by day 3 or 4, then I have to move it to the fridge for slow fermentation to develop the flavor I like. It takes about 7 days to ferment at room temperature if I make it when the temperature is cooler.

I like to let it sit in the fridge for at least 3 days before I start eating it, but you can eat it any time after it’s done fermenting. It really depends on your preference.

Ready to make this foolproof Green Cabbage Sauerkraut? Let me show you how!…

Even if you don’t think you will ever make your own soy sauce, I think you’ll enjoy knowing how Japanese Soy Sauce is made–it’s truly amazing!

After a lot of traveling and living in other countries a few times, I realized we don’t need a lot to live happily. Ever since, I buy and own fewer and fewer things–only things I need.

However, I have to admit there are a few things I can’t live without, and one is soy sauce–I use it every day. Soy sauce makes ordinary foods taste extra-ordinary!

What is in it that makes food taste so good?

The curiosity has made me want to know how the soy sauce I eat every day is made. So, I did a lot of research and became fascinated by the whole process!

There are two different ways of making soy sauce that amaze me. One is the Japanese way, and the other one is the Korean way. I value both, and either one of them require natural mold for fermentation.

Japanese Soy Sauce requires Koji mold, and Korean soy sauce on the other hand, doesn’t. However, Korean soy sauce needs wild yeast to grow on cooked soybeans instead. The process of growing wild yeast is needs more work, but it’s also fascinating.…

It’s so creamy, buttery, naturally sweet and full of nutrients, and it’s hard to believe that this tasty Homemade Coconut Butter from Scratch is made with one ingredient!

If you like coconut products, I’m sure you know about coconut butter and may have tried it. You also probably know that a jar of high-quality coconut butter can be expensive.

Yes, that is one of the reasons that you should make you own–it’s unbelievably easy.…

There is no fish sauce or shrimp paste in this Vegan Easy Kimchi. Simply mix a few kinds of vegetables with the sauce, and let nature do the work for you!

As the majority of kimchi is vegetables, I never bothered to look at the ingredients in the past. Not until when I thought about making my own a long time ago, then I learned that there were animal products among the hidden ingredients in all non vegan kimchi.

I was so disappointed.

To these days, I still can’t believe that I didn’t read or ask about the ingredients before eating it. Ever since then, I only make and eat my own vegan easy kimchi.

From what I often see, there are two methods to make kimchi. …

dry it in a breathable tray

No more equipment than a bamboo steamer is needed. Follow this simple recipe and instructions, and you can make Brown Rice Koji right in your kitchen!

In this post, besides learning how to make Brown Rice Koji, you will also learn how to use it to make healthy & tasty brown rice amazake.

Ever since I learned how good koji is for your health, I always wanted to add it to my dishes. Unfortunately, I couldn’t do this as I didn’t want to buy bag after bag of it.

I was optimistic to try and make my own koji rice, but just couldn’t. All of the recipes and instructions I looked for showed that special equipment is important to making koji. Also, I had to precisely monitor the temperature during the period I was making it.

Sadly, those reasons were enough to scare me away from making it for a long time.

As I always wanted to eat food that is good for my gut, koji kept calling me back.

At one point I decided that buying all the suggested equipment might be the best way to go. It’s so worth it to have homemade koji rice on hand, plus Brown Rice Koji is very expensive and hard to find.

Just before I decided to order the equipment, my thoughts went back a few thousand years into the past. The first koji rice wouldn’t have been made with all this modern equipment. That’s it, I should be able to make it like people used to without having to own so much equipment.…

drying the balls in a warm area

How long does it take to make commercial soy sauce–do you know? I don’t, but I do know this Homemade Soy Sauce takes at least ONE year!

I’m deeply fascinated by the way Korean soy sauce is made. I lost myself dreaming back in time while researching it, and I wanted to be able to make it at home so badly. There was a lot of work involved, and initially I was too afraid to start.

However, in December 2017, I overcame my fear and made my first batch of Homemade Soy Sauce. Not knowing how it would turn out, I filmed every step of the process.

The result wasn’t exactly like I imagined. I wanted to have a lot of fermented bean paste that I could use as miso. There was too much fungi in the paste however, and I was afraid to use that part.

However, the taste was amazing and the process of making it was worth sharing. So, I finished the video and shared my experience via my Youtube Channel in 2019. As a result, I got a lot of reviews–both positive and of course, some negative ones too.

I have learned so much from this experience, not only about how to make soy sauce, but also a lot more about other related products as well.

I also learned to appreciate the foods I eat more, to be patient and not to rush, and best of all I learned that high quality things can’t be made fast!…

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.…

Lacto-fermented cauliflower is one of the easiest ways to eat raw vegetables, and to consume prebiotics to keep your gut healthy at the same time.

As I try to balance my diet with both cooked and raw vegetables, lacto-fermented vegetables are an important part of what I eat.

It amazes me how simple it is to get good bacteria to keep our bodies healthy–just by mixing any kind of vegetables you want to eat with salt and water, and letting the wild yeast work for a few days. Before you know it, it’s ready to eat.…

This Fermented Cranberry Sauce is not only good for holiday meals, but it’s also a good way to keep your guts healthy while enjoying your favorite meals!

Many holiday meals can’t be completed without cranberry sauce. Even though crabberies are very sour, when you eat them as a sauce, it’s sweet and most people love it. We tend to forget that a lot of sugar is what usually makes cranberry sauce taste so good.

Since sugar plays such a big role in making cranberry sauce taste good, I have my own way of sharing some of this sugar with wild-good bacteria in my house. That’s right, I let the good bacteria eat some sugar in cranberry sauce, and turn the sauce into a healthier, raw and fermented version!…

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