You maybe able to ferment any meat and poultries. This is the method when you make Katsuo-bushi (Dried bonito and flakes) Trim off all fat and boil it. Smoke...
I have tasted some nice, organic apples here in Vermont...heirloom varieties. But I have never, ever found an apple to equal the flavor of a variety I tasted...
I did something like this with jerky a few times. I soaked the meat in kefir. Then dried it in the drier. I used the kefir because the dehydrator is a great...
I tried making koji starter out of koji rice. I soaked it for a few hours and then put it in places about 60-70 degrees F. It turned a brown color and...
... I had some great apples from a relative, with a yellowish green skin and a *rich* acid-sweet flavour. He had to cut down the tree though, because his wife...
Maybe you have over soaked. Koji is aerobic, they are over drowned (laugh). Well, go ahead and use it, and see it start spread in a day. While you can get more...
... <maarten.deprez@...> wrote: "I had some great apples from a relative, with a yellowish green skin and a *rich* acid-sweet flavour. He had to cut down the...
Folks, I love rice vinegar, but I don't like paying those high prices for a small bottle, so I thought--I should make my own. Trouble is, I've only found one...
You can just make rice wine and let it turn to vinegar, but I think the "real" rice wine involves using enzymes or chewing the rice and spitting it into a...
... The same for the ones i tried, although the photograps on the web don't look exactly the same. The young tree, that was sold to me as Jaques Lebel, has...
Isao So you are saying that I can use this koji to make more koji? So I should soak steam rice over boiling water and add koji starter to it and then incubate...
... ***************** I made some rice wine a couple of months ago and it turned out wonderful! I also made Sake from my homemade Koji added to rice, which ...
... One thing to remember about koji is koji kin does not "walk",which means it does not spread by itself ,it only digs the root so you must plant on rice or...
Hi I'm a newbie to the group. I'm an avid gardener and discovered Bokashi. I made a batch of the wheat bran. I'm not sure if I did it correctly. Can you...
i am wanting to try yacult, and wondering if the sugar that it is made with would affect me, since i have diabetes II. is anyone familiar with yacult? thanks,...
Hello. I read natto is good for preventing osteoporosis; would it also help prevent cartilage degradation? I'd like to try to make it at home, but couldn't...
Mary asked: "Would I be able to use earthworm castings for EM which would be loaded with microbes?" OOH, I wouldn't! What is good and nutritious for a plant...
Chickens that do not live in confinement and who have access to LIVING plants and animal protein (such as bugs and worms) tend to not have salmonella....
Earthworms also carry parasites, which are problematic for chicks. Adult chickens don't seem to have this issue. I found this out after feeding some chicks...
... When you use earthworm castings (is this that you catch in the soil?),probably you do not need yeast spread. Instead add some skim milk as nutrition on...
... fermented soy. I know it's Japanese, but i'm interested what it is the Chinese make; i think soy sauce and miso are also Japanese. The Chinese supermarket ...
I am Chinese from the southern part of China. The "fermented" foods I am familiar with is "stinky tofu", that is what it is called in Chinese. Fermented soy...
Diana, It is full of sugar and would really raise your blood sugar. What some people in my kefir group have done is take a bottle of Yacult as a starter and...
Diana, I'm no expert, but in my experience Yakult is always incredibly sweet. I speak Japanese, so I looked the ingredients up on the site, and here they are:...
Misterious Koji Natto Recipe Have you ever thought about the confrontation of microbes? Do they make war or love ? Here is what you can see on your dish. ...
I forgot to mention that I would like to use EM only to breakdown food intended for the compost. I'm still learning about the fermentation process and...
Hello. Trying to make koji from miso, i cooked some rice with not too much water, allowed to cool to 35°C and mixed with a bit of miso. Then incubated between...
Having problems with message search?
Fill out this form to ensure your group is one of the first to be migrated to the new message search system.
