Anybody have experience pickling veggies using fermented koji rice bran? From what I understand the rice bran is fermented using the koji mold A. oryzae. Then...
Hi, Next time when you make miso soup,you might want to try putting yorgurt to miso paste. 10-20 % of yorgurt added to 80% miso paste before putting in to...
My understanding is the goitrogenic properties of cabbage, etc., can be inactivated to a large degree by cooking. Is fermentation similarly effective in this...
Hi: I've been lurking here for several weeks. I've made kefir before from the powdered grains, and I just bought some fresh kefir grains off eBay. My question...
Hi, Calm down and do not worry. I have 2 of the crocks and this is normal. When the room is warm the water fluctuates back and forth depending on the warmth or...
I've had a batch of sauerkraut going for 2 weeks in my new Harsch Crock. After the first 3 or 4 days I noticed that I've been constantly having to refill the...
I am plumb out of room in my refrigerator, so I moved several jars of kraut and a couple of fermented chutneys out to the porch. They are now frozen--at least...
Does fermenting cooked brown rice, or wheat, etc in either akefir or whey/water brine reduce the carbohydrate content of them by much? Has anyone tried it? If...
Me again. :) I've got some kimchi that I had in a crock. I've put it in jars now for storing in the refrigerator. Does the brine need to completely cover...
I've little doubt this has already been asked, but I can't seem to find anything on it in an onibasu search, so (perhaps here we go again (feel free to refer...
Mariza, If you will go to a health store and get HEALTHY HEALING by Linda Page. It has detoxification for the body for all ages. It will have everything you...
I posted this to the discussingNT group, but didn't get much in the way of responses. I want to try fermenting the Onion Cranberry Compote in Nourishing ...
G'day Ross! In a recent post you mentioned that you make fermented mashed sweet potatoes. Please do share the procedure with us. It sounds vedy interesting. ...
Hi folks, I want to know how to make vegemite or marmite. They are made from yeast extract, but I have not found information on the internet for any recipes or...
I got some small chickens and a couple big turkeys but we didn't hang them, just soaked them in changes of water for a few days after the slaughter. They...
I know G.E.M. cultures has some, but I'm also curious about starter cultures for ontjom, sufu and red fermented rice which they don't have. Anyone know where...
My favorite for winter salad greens. Too often the greens are dry and I feel they don't get maximally digested-assimilated. So my answer is to pickle and ...
<<Just this year I FINALLY learned how to ferment good cuke dills.>>> Heidi, Could you expound upon that? This is something I want to try doing, as I love...
I have a new sourdough site www.northwestsourdough.com and I invite anyone interested in sourdough culture to visit. I have been experimenting in sourdough...
Craig, I am no expert. I do have some experience in making my own sauerkraut. I first used the outer leaves as you have just related. I had difficulty in ...
I just made my first batch of Sauerkraut yesterday using my Harsch Crock. I used a food processor to chop the cabbage (couldn't find organic). The cabbage...
I was looking through the hispanic section of the grocery store and saw some pickling spice so I picked it up. I'm not familiar with so me of the ingredients...
Forgot to add to my other post How many of you are using this as a healing tool for candida, allergies, leaky gut ect...? I would like to know how this has...
All of the recent posts have me enthusiastic about making my next batch of sauerkraut and kimchi delicious. I've been having less that perfect results lately....
Hello, I am very new at all making cultured veggies and still trying to make the saurerkraut taste like I get at the healthfood store. The kind that is...
I've been reading through all the posts in the archives and have a pretty good idea of what to do. but still have a few questions I was hoping some of you...
Hi all, I am trying out some recipes from Nourishing Traditions. I tried the raspberry fermented drink. After three days at a cool room temperature (60-68), I...
We've been making krauts and brine pickles for a few years in 5 gal. food-grade buckets. We'd like to get away from plastics and wonder if anyone had good...
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