Hi, I'm new here. Mostly right now I'm looking for kefiili grains or how I can turn my own kefir grains into kefiili. To confess I've gotton kefiili grains...
Hi Everyone, I've recently made some miso using Koji rice and soybeans according to Sandor Katz' recipe from "Wild Fermentation". I love miso and have two ...
Hi Brenda, Making Koji requires the green spores known as Koji-kin, I'm not sure if you bought prepared Koji rice or Koji-kin (the packet with the greenish ...
If your natto has a strong ammonia smell spread it out thin on big plate and let it air out for 6-12 hours. The ammonia will dissipate ... From: "Beau Barrett"...
I made koji-kin to break my dependence upon buying. Fairly straightforward. After koji making (not amazake, but koji, the first step), reserve a small amount...
Well done Elisa! Glad to hear that you've been sucessful with that. Others will be glad to know how easy it is. For incubation I used an ice-chest with an...
All the advice about pressure cookers is great, I have a cheap aluminum one that I don't really use , but even it has a saftey feature (it's required for all...
I really loathe myself for having to ask again, but I would be ever so grateful if you would yet again send me some. I also loathe myself that I never paid you...
Hello. I am a wife and mother to 2 beautiful kiddos. I was a novice to begin with, then a backslidden novice, and since the birth of my now 5mo old son, I've...
Hi folks, I'm a newbie whose house is filled with vessels of bubbling goo. I make kefir, yogurt, kombucha, sauerkraut, kimchi, sourdough, home-made country...
Hi Beau and Elisa, Thanks for your quick replies. I originally bought the koji-kin (the green powder). I should have made that clear to begin with. After...
... Um, well, I NEVER EVER do stuff like that :^) (That's a pinocchio nose ...) ... I tried, but they never survived on me. I dunno why. The kefir grains make...
Indeed it is, I just wish I could afford one, even a jiggle-top! I've been boiling soybeans for almost 2 days now and they're still not "easily crushed between...
I know this is a gag to say this. If you can not take it out,take it in as a nutrition. Anmonia wakes your drowsy brain up,at least from the natto stirring ...
Hi,Elisa, You may want to try this method. A thick pan is preffered. 1.Bean with water x3times 2.Boil 3.When boiled,turn to small heat and continue 5 minutes. ...
Would it be possible to use a an egg beater on low? I'm wondering why one would have to use chopsticks and why stir by hand for so long? I would think this...
... beer contain any actual nutritional value, based on the presence of the yeast as well as the nutritional content of the ingredients themselves? I'm not...
... Usually that means the beans are old. If beans get old, they are well-nigh impossible to get soft. ... I have a zillion, and the weather is good for...
If you were wanting more specifics on the NT (Nourishing Traditions) recipes: Sauerkraut: mix cabbage, caraway seeds (which I omit), sea salt and whey. The...
I am actually just doing right now a suarkraut with kefir whey and sea salt..will see what happens...I didnt know it was the NT recipe ... Traditions"...
... Kefur_king, I knew you would direct that question to me.!! ;-) As you mentioned, Steamed Rice 2 Raw Eggs Raw or Grilled Fish Natto Miso Soap could be the...
Umeboshi..hmm..i used to be a macrobiotic many years ago..I had fun reading george Oshawa's books..That is very salty I must try this Japanese Breakfast..hey...
Hello,my name is Naomi Mitchell. My family and I live on the Gold Coast,in Queensland,Australia. I have just begun researching microbial nutrition.I am very...
Careful with that kefir whey. It made my kimchi-kraut MUSHY. Like snot crossed with the freshest layer on kombucha. Some bacteria in kefir can break down...
Kimchi and sauerkraut made with kefir whey often becomes mushy, a very common complaint, I always advise against it, if you do decide to use it, don't ferment...
