Now I have made several batches succesful idlis! yummy! All the adults likes it, but not my daughter. Any suggestion for spices for her? My own favorite so far...
Heidi, thanks, things seem to be going well with the keffili. It creates a nice thick yogurt. I put a clump in non-organic commercial milk and a clump...
... You could try cinnamon, I guess. However, rather than spices, why not try stuffing your idli? We tried idli stuffed with salsa, and they went down a treat...
A great alternative in a case like this is simply using small amounts to flavor a soup instead of tossing it! Some nice nutrition in there still. I've done...
Hi, I started putting Poultry Seasoning in mine and they taste like dressing that goes with the turkey at thanksgiving. It has a taste like stove top dressing....
... nice thick yogurt. I put a clump in non-organic commercial milk and a clump stayed in the fridge until I could get organic milk. the fridge clumps seemed...
... ~~~Late last summer we got a second fridge. Bought it at a yard sale for $40. It's a fairly good sized side by side. DH took a little time and cleaned it...
My first batch of red miso is fermenting in my kitchen right now. It's had a couple of problems - sort of funky smell and very dry. I contacted Sandor Katz ...
Sorry to bring this up again guys, but I saw the Wild Fermentation recipe and it calls for 3 tbsp to 5 lbs cabbage. This is such a nice, simple measure that I...
Thanks Heidi, Lots of good advice there! Nikki ... nice thick yogurt. I put a clump in non-organic commercial milk and a clump stayed in the fridge until I...
Dirk, you said you liked things salty. If so this might be right for you. I don't like things so salty so I use half that amount. ~Tonio Sorry to bring this up...
Sometimes it depends on the salt, but no, it probably isn't too much. There is a wide variation in "what works". Usually if it tastes like a good soup, it's...
There was an episode of "Anthony Bourdian: No Reservations" that was centered on Korea and featured a visit to a traditional Kimchi preparation establishment....
Hi! If I wanted to make saltless kimchi or sauerkraut without salt, what precautions should I take? I think: Cool environment Something acidic added (vinegar...
... I don't know. It would be fine as far as being an acid, but the bacteria might make for a different taste. Could be a good taste though. "Live" vinegar...
I'll give it a try one day. I prefer kombucha vinegar to the (poor quality) ACV I can get around here ... [Non-text portions of this message have been removed]...
Have I been making Kefir for nothing then? My kefir is very sour, which I like but I'm not careful about putting it back in the frig real soon. Is the kefiili...
Oh no, it's just a matter of taste. Some like it sour, some don't. The microbial difference between the two is minimal: it's one microorganism that is...
Wow, my kimchi didn't rot for a change. But I fear I was a bit heavy handed with the salt. My one batch has been fermenting for roughly a week. Activity has...
I don't know where I got it in my head that fermentation was supposed to take 10 days (where did I read that?!?!). Checking out Heidi's doc I see I should have...
Hello, I've been fermenting my jefir beer (raspberries, kefir, 5 T honey, 62 oz water) for like 2 weeks now. It's starting to bubble with yeast on the top....
It depends on what you are fermenting, the room temp, and your taste buds, mostly. "If it smells good, eat it" I always say. I prefer my kimchi less sour, and...
Taste it. Worst case, it's vinegar. But if it's *just* starting to bubble, it might not even be done yet. Honey tends to make the fermentation happen much more...
Ok. Turns out I was stressing for nothing. I plucked up the courage to try some, and it's fine! Quite tart, but still crunchy. Only thing is, I used WAY too...
I finally took out my second (and less-salty) attempt at kim chee last night. It was horrible! Basically, it tasted waaaay too strong -- like garlic, onion,...
Try just sauerkraut. Easier to get the recipe right. My kimchi was also waaaaay too gingery ... [Non-text portions of this message have been removed]...
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