Why you need to replace your regular breakfast with this micronutrient-rich meal
Amazake is a traditional Japanese fermented drink. It's sweet, healthy, nutrient-rich, and boosts your energy level. How to make it is so simple and easy. Let's learn how!
Fermented rice is probably the healthiest breakfast you'll want to start your day with. Boosts your body with energy and kick start your day fresh. It is loaded with nutritious gain so why not.
With this recipe, you can easily make authentic Chinese sweet fermented rice wine (jiu niang, 酒酿) at home with 3 ingredients: water, sweet rice (also known as glutinous rice), and yeast. This kind of fermented rice drink is super sweet and very low in alcohol level (2.5% ~ 3.5%). Chinese families (including Chinese kids) love to eat it as a healthy dessert, since it contains a good amount of nutrients and beneficial bacteria.
Crunchy fermented rice cakes that can be served sweet or savory.
Easy Sri Lankan hoppers recipe that uses rice flour. And uses 18-hour fermentation to get the authentic hopper taste.
I've always been fascinated by fermentation in its many forms, from the souring of cabbage in sauerkraut to the souring of grains in a whole-grain feed made for chickens. The sourness happens through the proliferation of Lactobacilli in your food, and simply by letting this good bacteria accumulate
Korean Fresh Kimchi, Geotjeroi Today I’m sharing a delicious fresh kimchi recipe- we call Geotjeori! Usually, kimchi is a fermented – pungent, sour, intense flavor. But this fresh kimchi recipe…
A tangy-sweet Japanese fermented rice drink serves as the base for this creamy, fruity smoothie.
Crunchy fermented rice cakes that can be served sweet or savory.
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Enjoy Amalia's authentic Hungarian stuffed cabbage rolls with homemade sauerkraut. Enjoy a premium dinner with our convenient meal delivery service.
Turkish Boza Drink is a delicious, unique, and nutritious fermented beverage that has been around for centuries.
These pan-fried pork cutlets take their pleasantly sour flavor from hong zao, a reddish fermented rice paste.
There are hundreds of different kinds of kimchi, but the baechu-kimchi is king of them all.
Nam khao tod - Thai crispy rice balls tossed with fresh herbs and spices, perfect for an appetizer or a light dinner.
From kombucha and kimchi, to sauerkraut and kefir, fermented foods are becoming more and more commonplace in restaurants, grocery stores, and even home kitchens. But one that might not be very familiar is koji rice. Maybe that’s because it’s a fermented food that’s hiding inside another fermented food you have in your pantry right now! Koji rice is cooked rice that has been inoculated with Aspergillus oryzae, a mold that’s widespread in Japan.
What's the best dish for a beginner cook to try? We asked star chefs from all over the country for their recommendations. Here's what they had to say.
These easy kimchi pancakes come together in no time, and are the perfect combination of crunchy and chewy.
Creamy with a natural mild sweetness, Amazake or sweet sake is a lovely drink enjoyed during Japanese New Year and Hinamatsuri (Girl‘s Day). I‘ll show you how to make this traditional beverage two ways: Alcohol-free with rice koji or low-alcohol with sake lees.
Faire sa choucroute permet de faire jusqu’à 95% d’économies. Lisez cet article pour apprendre comment sauver et passer à l’action!
Babenda is a common Burkanabe stew made from leafy greens and grains such as broken rice. Fermented locust beans give the dish a unique flavour.
How to make kimchi and the best kimchi recipes. It's easy to make kimchi and you can use with noodles, in stews, sandwiches and rice. Healthy and packed with probiotic bacteria.
Kimchi bibim-guksu and Eomukguk (fishcake soup)
Amazake is a traditional Japanese fermented drink. It's sweet, healthy, nutrient-rich, and boosts your energy level. How to make it is so simple and easy. Let's learn how!
Pretty pink ginger (and the color is all-natural)!
These traditional potato dumplings from Germany make a great side dish but are also awesome as a standalone dish. Made two ways!
Lacto-fermented apple chutney has been rocking our house lately! What with the Chinese 5-spice, apples, crunchy nuts or raisins, and probiotics, I can't keep enough of it on hand for the kids!Why lacto-fermented? Fermented foods offer increased vitamins and enzymes, not to mention beneficial organisms that keep our guts healthy and digestion optimum. Makes 1/2 gallon or 2 quarts.
I used to make salty fermented anchovies every year when I lived in Korea. It was very easy to make! I mixed fresh anchovies with a lot of salt and put them into a huge earthenware jar. About 6 months later, the achovy jeot fermented well! I used to use them in my kimchi paste, or I took some...
This 20-minute wonder is my go-to for a quick Asian fusion dinner! If you love tangy, spicy kimchi you'll love this buttery kimchi carbonara!
The funky and delicious Nam is a fermented pork sausage, along with the Khao, or rice for that matter, that is crispy rice. You are going to love this recipe.
Lately I've been trying to learn some authentic korean food recipes to remember my heritage. Today, I'm sharing my mom's 김치 / kimchi recipe.
The MOST Delicious Bok Choy Kimchi Ever!!!!
Fermented rice is the base of one of my favorite dishes, rice wine soup, and for a long time I would buy it premade and it was never quite the same as what I ate growing up. My mom figured out an easy way to make it and now I can make my own whenever I want. The process takes three days, but it's mostly hands-off time as the rice ferments and it requires only a couple stirs each day. Use it to make my favorite rice wine soup or add it to fish or shrimp dishes.
This year we didn't ferment cabbages, but that's fine. I add a bit of vinegar & salt when I boil the whole head of cabbage to bring that sour taste that I love. Many boil the cabbage to soften and ease a process of rolling, but if I don't have my (sauerkraut taste of the cabbage) for me it doesn't taste like cabbage rolls. The rolls are stuffed with organic grass fed ground beef and rice. And topped with tomato sauce and spices. Sometimes I'd add bacon, but this time I kept it more simple. This is the season to make them...
