Rose Do you have a recipe for making miso with garlic and ginger? I want to make my first batch of miso. Thanks GB ... most interesting to me is that I had...
Hi! I just wanted to pop in to say thank you for your kind words and for trying out our family recipe for lemon pickle. The Indian limboo is smaller and more...
GB wrote: "Do you have a recipe for making miso with garlic and ginger? I want to make my first batch of miso." ~~~~~ No. I've not yet attempted making my own...
There is another way to ferment zucchini in miso. I use this method for all my miso pickles--just add a little water to the miso, just enough to make it the...
Hi Norma, I am brand new to the group and rather new to culturing and fermenting (kefir and KT as of this past year), but extremely interested in the medicinal...
The issue on salt is very controversial. It is true that some people have genes that make their blood pressure rise when they get more salt (about 1/3 of the...
Those mushrooms you're seeing sound like they could be the meadow mushrooms we've been picking.. you may want to do a little research.. they aren't at all...
<<Actually I was at a farm once, and they had this little 4x8 *indoor* coop with 4 chickens in it, using wood pellets for the floor.>> I grew up in Havana,...
Manisha, I posted your recipe and I'm so happy to see your gracious response :) I recently wrote a piece for India Abroad where I mentioned your blog, but I ...
From the description, they sound like Horse mushrooms, a form of agaricus, related to storebought and portabello mushrooms. If so, they have brownish-pinkish...
I have a surplus of hot peppers and am considering fermenting them or making a hot sauce. Has anyone attempted this? Thanks, Terry [Non-text portions of this...
WoooHooo I love hot sauce! I've only pickled habs in vinegar before so I am anxious to hear replies for this one! Richard ... From: "Terry" <tben@...> ...
Yeah, the folks at Tabasco! I read that they ferment their sauce for 2 years, which is what makes it taste so good. Maybe they take shortcuts these days. But...
Well, one nice thing about immigration is that some of the habits of, say, Havana are migrating to the suburbs. Slowly. But in LA chicken coops are springing...
... of it. ... Pat, I checked out Koji at Dom's site: http://users.chariot.net.au/~dna/koji.html#Natto I would like to know where to get some though so i can...
... that "koji water" for my skin! Amber, you can experience it with SAKE and distilled water, Just dillute Sake with water to your preference,maybe 1/5. I...
I ferment hot peppers every year, and they keep for the whole year for me.. just finished up the last of last year's batch and it was still firm. Fresh from...
I tasted one fermented mushroom (we're still getting so many fresh that we're eating those first). It was very good, but I don't necessarily plan on eating...
I fermented some fresh jalapenos last year - after I had done a lot of NT's recipes. So all I did was this: cut the peppers in slices (with seeds), added...
Monika, What size jar was this done in? Thanks. ... From: benutzergruppe To: Microbial_Nutrition@yahoogroups.com Sent: Tuesday, October 02, 2007 8:23 AM ...
... <HeatherTwist@...> wrote: The issue on salt is very controversial. Plain ol' refined table salt is the villain in the salt argument. Unrefined sea salt,...
There's some good suggestions there, Ross. Miso in my books, is a must for one who eats cooked food. Adding a small amount of real miso to a cooked dish, not...
... The site though, doesn't actually give any studies that would indicate lab proof that there is any great difference between natural and purified salt. I...
Millie, welcome to the group! I've only fermented zucchini once using this method and the idea came from Isao. Sounds like Brenda is experimenting with...
This is another great area for experimentation: for thousands of years folks have been using diluted fermented spirits, (like homemade beer, mead, wines,...
Hi,folks. Thank you for getting your asses up to try new things with miso. The asses always seems to weigh heavier when we try something new...:-) I am also...
G'day Manisha, ... And thank you for bringing your wonderful recipe to our attention through your blog! It has gone down a treat in our house - very nice with...
