Fermented Food

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. …

No special yogurt culture and extra equipment is needed for this Chickpea Yogurt & Cultured Tofu. They are simply made from chickpeas and water!

When I started to learn to make my own yogurt and tofu a while back, I got turned away because I didn’t have the right equipment they suggested for making it.

Later, when I became determined not to buy any more yogurt knowing the containers will end up in the landfill, I realized that making my own yogurt and tofu is so simple. I don’t need to use any extra equipment at all.

Ever since, I have been making my own yogurt and tofu with homemade sprouted soy milk for years. It’s so comforting to know that I can do this whenever I want–right in my kitchen.

Besides homemade soy milk, I also make yogurt from all kinds of other plant milk using brown rice rejuvelac.

Recently, a few of my viewers have asked me to share the way I make yogurt and tofu with chickpeas. I was a little bit uncertain at first as I wasn’t really happy with the result. The taste of it was very bland, and I could strongly smell the chickpea.

However, with the same method, I use rejuvelac made from chickpeas. It’s for sure doable and super easy. …

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!…

With only water, whole wheat flour, and a little work. You can easily make this Whole Wheat Sourdough Starter right in your own kitchen!

A few years ago, I was very intimidated by the methods of making sourdough starter. After reading a few recipes on how to make it online, I got so confused and afraid to even start. I decided to buy it instead, and that was one of the silliest things I ever bought.

Sourdough starter is so easy to make, especially when using white flour. As I use mostly whole grains and whole flour in my cooking. I started to experiment how to use whole wheat to make Whole Wheat Sourdough Starter too. I’m so happy to tell you that it works very well.

Ever since, I only use whole wheat flour that has been fermented (sourdough) with any recipe that requires flour. Sourdough gives a special tangy flavor that I can’t get from regular flour, and the best thing about it is that it’s easier to digest.

Let’s jump to the recipe!…

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.…

This Vegan Cultured Cream Cheese & Brie with Tomatoes recipe is extremely tasty. You can choose to make cream cheese, or go further it turning it into brie!

It’s great for quick healthy snacks, an appetizer for special gatherings, and to satisfy cheese cravings.

If you have made almond ricotta cheese, this should be very easy for you. If you have made almond brie, this is also going to be easy.

Let’s jump into the recipe!…

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.…

This Coconut Yogurt with Rejuvelac is made with 2 simple ingredients: coconut milk and rejuvelac--that’s it. No yogurt making or commercial probiotics!

enjoy!

This Coconut Yogurt with Rejuvelac is made with 2 simple ingredients. No yogurt maker or commercial probiotics, only coconut milk and rejuvelac–that’s it.

About 10 years ago, I was so fed up having to deal with plastic containers from store-bought yogurt, so I started to look for ways to make my own at home.

I couldn’t find any instructions on how to make yogurt without having to buy a yogurt maker–or some kind of special equipment to keep the “right temperature” during the process.

Buying a yogurt maker? Nah, I don’t do that unless I know for sure that I can’t make it happen without it!

I wanted to try my own way first, and if it didn’t work–I would be fine. I had nothing to lose besides a pint of milk, 2 capsules of probiotics and a little bit of work. If it worked, I could save a lot of resources and energy from making more plastic containers!…

keep it in the fridge and drink cold

This recipe is the best for making your own SCOBY and kombucha from scratch. It’s very easy & tasty. It’s cheaper than buying, and best of all–there’s no waste afterward!

Kombucha is a very tasty probiotic drink that I always keep in my fridge. I wish I knew how to make my own SCOBY when I started to make my own kombucha about 10 years ago.

I had no idea it would be this easy. If I did, I would be able to save 20 plus 12 dollars for shipping–well, now I know.

My Kombucha SCOBY I bought worked really well and it kept growing more and more over time. I had a fun time offering some to people I know, but had to compost a lot of it when I ran out of people to give some to.

Yes, that’s right. Once you have SCOBY, you never have to make or buy it again. The only thing you have to do to keep it healthy is to feed it with sweet tea, and in return, you get to drink tasty kombucha!
…

For this recipe, not only do you learn how to make Vegan Cultured Butter, you also learn how to make 3 different kinds of non-dairy yogurt from scratch!

I have been making vegan butter to replace dairy butter for a few years now. I’m very happy with how tasty my recipe is and I don’t feel like I’m missing anything without dairy butter. I highly recommend you to try making it if you haven’t done so already.

As I also make my own soy yogurt and cultured tofu using rejuvelac, I have decided to experiment making yogurt with other kinds of nuts and seeds too.

Without commercial probiotics used and special yogurt makers or any food additives, I’m so happy to tell you that any kind of nuts and seeds can easily be used for making yogurt.

Yes, you read it right, any kind of nuts and seeds.…

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. …

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