Learn how to make fermented tofu, also known as Chao, from scratch! It's the perfect condiment to use in sauces, marinades, soups, and more!
Fermented (cultured) smooth, fluffy & tangy cashew cream cheese. Perfect for vegans and omnivores alike!
Take your dairy free cheese to the next level with this fermented vegan walnut thyme cheese. It’s creamy and flavorful while also Vegan and Paleo friendly.
These healing recipes include plant-based foods and drinks that are easy to make and are beneficial for both gut and immune health. Included is a list of probiotic foods and prebiotic foods!rn
OK, so we all know by now that taking care of the gut is important. And fermented foods are an easy way to do that. Need some inspiration? Here's 85 easy ways to eat more fermented foods.
These healing recipes include plant-based foods and drinks that are easy to make and are beneficial for both gut and immune health. Included is a list of probiotic foods and prebiotic foods!rn
A step by step recipe for making homemade Kimchi, a fermented food made with salted, fermented vegetables! Napa cabbage is the star.
Kimchi is Korea’s national dish. It is a fermented vegetable condiment, mainly using Napa cabbage. Here, this recipe uses zucchini with various seasonings.
Fermenting beets is easy and the result is both tasty and healthy. It's a great way to preserve your harvest and enjoy it longer. In this tutorial, I'll show you just how easy it is to ferment beets.
Consider this the evolution of the Cashew Ferment. Let’s call it Cashew Ferment 2.0. This time, we’re taking it a step further by shaping the fermented cashews into round cylinders and letting them age to a semi-firm, sliceable consistency. This is not an attempt to recreate cheese. You can slice it like cheese. It has certain attributes of cheese. But it’s not cheese.
Home made Gochujang (Korean fermented chili paste) is fully ready at 2 months! Less sweet but more complex in flavor than store sold ones.
Fermenting food is some of the easiest food preservation that there is. Here are 15 easy to follow fermentation recipes for beginners
Follow this easy recipe to make delicious šaltibarščiai - Lithuanian cold beet soup. This pink soup is refreshing, tasty and made from simple, natural ingredients.
Homemade Korean Vegan Kimchi - perfectly vibrant, spicy, and sour with the hint of umami that will pair extremely well in any buddha bowls and fried rice.
This fermented cashew cheese recipe is so simple, it is sure to take out any fear surrounding fermented foods. This creamy "cheese" is great to top off anything you need an extra kick to like tacos, bowls, salads.. the limit truly does not exist. Give this recipe a try and learn how easy it is to ferment! Check out our Cashew Cream feed for similar recipes and check out our Vegan Feed for everything vegan, liek cakes, snack,s dinners and lunches.
Learn all about mustard fermentation with our Easy Fermented Mustard Recipe. This recipe includes two options for flavoring fermented mustard seeds. Add this fermented mustard to sandwiches, burgers, wraps and salad dressings for probiotic benefits.
Your family just. doesn't. like. fermented foods. I know... shocking. ;) Yet, actually, this is very common! So I'm bound and determined to help you succeed! Let's continue on our ever-important quest to add more beneficial bacteria to our guts, this time with 43 probiotic-filled, fermented condiments! Because, for real, who doesn't like ketchup? [by Lindsey Dietz]
What’s even better than scallion pancakes are vegan scallion and kimchi pancakes. Easy to make, they go well with Asian-style soups and stir-fries.
Jjajangmyeon is Korean-Chinese black noodles. It's savory, sweet from kids to adults, everybody loves it! Jjajangmyeon's biggest flavor is coming from
Kimchi or more specifically, napa cabbage kimchi, is one of the most popular banchan that's spicy, tangy, and funky. Our kimchi recipe is traditional and authentic, made with quartered napa cabbage, which means the process is a bit more labor intensive. However, this allows for longer storage and longer fermentation compared to geotjeori (fresh kimchi), which is meant to be enjoyed within a short time. You can also try our quick cucumber kimchi for a cucumber alternative that takes only 20 minutes.
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.
How to Make Kimchi Salad
Kimchi has a long tradition and is considered a Korean national dish. It is probably the most well-known fermented dish served all around the world. There are many varieties of kimchi, from sweet to sour and those in between.
Dairy-free Fermented Cheesecake is so delicious that you may decide it's the most delicious cheesecake you've ever eaten -- all without the side effects that dairy cheesecakes can cause. You'll enjoy the easy and magical fermentation process as much as the eating!You will need a springform pan to make this recipe. Use a very large pie plate if you don't have one. (With a pie plate you won't unmold the finished product; and you may have extra filling.)
Learn how to make your own chickpea miso from scratch! It's buttery, a bit sweet, and packed with umami! Plus, it is soy-free!
This Easy Vegan Kimchi is packed full of flavour and also of course, good gut bacteria from the fermentation process. It's my favourite korean banchan (side dish) along with some beansprout salad!This easy vegan kimchi is inspired by mat kimchi 맛김치, that's usually made by pre-cutting the cabbage first before turning it into kimchi to ferment. Mat kimchi can also be eaten fresh.
Finally, it's time for a homemade Korean Kimchi Recipe. My grandma makes the best kimchi and I can vouch for that. This kimchi is the real deal. It is authentic, delicious, and classic. Kimchi is a great side dish for any meal. It also makes some of the most delicious Kimchi creamy dip, Kimchi Fried Rice, Spicy Kimchi Tofu Stew, and Kimchi Pancakes. This recipe is a treasured one that I will always keep. This Grandma's Classic Kimchi recipe is one of my most treasured. It was an honor to learn from her and, best of all, it tastes damn good. It is my pleasure to share this traditional Korean Kimchi recipe with all of you! What is Kimchi/Kimchee? Kimchi, also known as kimchee, is a traditional Korean dish that's made with fermented and salted Napa cabbage. Marinated and fermented vegetables are used to preserve them during winter. Although Napa cabbage is the most popular vegetable used to make kimchi carrots, radishes and cucumbers are also used. There are many kimchi recipes, which vary according to the season and region they were made in. It is easy to make vegan kimchi, you just need to keep plant-based ingredients. Kimchi is readily available and affordable, but I would always advise you to make your own homemade kimchi. Although it can take some time to prepare the vegetables, unlike other fermented foods like bread, beer and kombucha, it is mostly an easy process. Kimchi can be kept in the refrigerator for quite some time, making it a versatile, economical and simple-to-prepare dish. How does Kimchi taste? Kimchi has a very unique taste which makes people love it or hate it, this is mostly due to some people don't like sourness. Kimchi's taste is complex and can vary depending on the recipe. Kimchi will have three main flavors: umami, spicy, and sour. The vegetables you use, the fermentation time, and the amount of sugar or salt used will all affect the taste. Kimchi is a fermented food, so its predominant flavor is usually sour. The bacteria that produces lactic acid during fermentation gives kimchi a spicy, spicy flavor similar to sauerkraut. If garlic is used in kimchi, the flavor intensifies during fermentation. Kimchi can be spicy depending on the amount of pepper used and the type of pepper. What do I love about kimchi/kimchee? Besides being one of the healthier food, kimchi has definitely got something addictive regarding its flavor. There are many wonderful flavors. It has three distinctive flavors: garlic, sour, and spicy. Also, kimchi has a certain level of crispiness which adds to the fullness of experience while eating. Is homemade Kimchi really spicy? It all depends on what type of kimchee is made and/or bought. You can make your own kimchI, which is less spicy than some. Why is homemade kimchi more delicious than store-bought? As I've said before, this kimchi recipe will amaze your taste buds. And as you know, most homemade recipes are better than store-bought, in some cases even better than in restaurants. Some other reasons why is homemade kimchi version better: Homemade kimchi is much cheaper With some tweaks, you can make it your own recipe Share with family and friends It's fun! Can American cabbage be used as a substitute? I wouldn't advise, it won't be the exact same. Napa cabbage has different properties, it is more crunchy and overall makes way better kimchi. Can I substitute red pepper powder with gochujang? No, don't do that! Although gochujang is a red chili paste, you shouldn't substitute it with red pepper, because the texture is totally different. For how long should kimchi be fermented? Kimchi is fermented for at least one day. Usually, Kimchi is fermented from 1-3 days at room temperature or 21 days in the fridge, depending on how sour you want your Kimchi to be. After opening your kimchi jar, it can stay fresh for up to a week at room temperature, and for up to 6 months refrigerated. While refrigerated your kimchi keeps the fermentation process, but if you don't like your Kimchi to sour, you can use it for up to 3 months. If Kimchi becomes too sour, but you don't want to throw it away, try mixing it into some dishes with a milder flavor, like rice. Can regular salt be used for Kimchi? My grandma explained to me that thick sea salt is better than salts like Morton and Diamond kosher salt. It makes cabbage soft and withers and also removes too much moisture. Look out for coarse sea salt grains. What if I don't have red pepper powder for Kimchi? Okay, I have a small discomfort because everyone wants authentic cultural dishes, but not everyone is willing to pay for the authentic ingredients. :) This red pepper powder cannot be replaced with any other. This powder is the only powder if you want to make kimchi authentic. It is not the same as cayenne pepper. It is not the same as chili powder. It is not the same as red bell pepper flakes. It is not the same as powdered pepper flakes. It is not the same as Sriracha. How to make Kimchi Taste better? It should be left out for a longer time before it is put in the refrigerator. Is there a way to make homemade kimchi less sour? Place it in the refrigerator within 12-24 hours. After this, let it rest for at least one night and then place it back in the refrigerator the next morning. What type of jar should I use for Kimchi? I purchased half-gallon wide-mouthed jars. It is very simple to place kimchi into jars with wide mouths. Homemade Kimchi Recipe Ok, now that we know everything we need to know on how to make authentic Kimchi recipe it is time. Kimchi/kimchee is a favorite of mine, so I recommend making homemade kimchi. It's cheaper to make at home than to buy it in the grocery store. If you like this Authentic Korean Kimchi Recipe, share it with your friends and to your Pinterest board! Ingredients For the cabbage: 16 Oz Napa cabbage (cut into 1 inch size) ½ cup of sea salt 1 cup of water Seasonings for kimchi: ½ medium sweet onion ½ tsp of sugar 1 bulb garlic, peeled 4 TBSP cup of water ½ cup red pepper powder 1 bundle of julienned green onions Directions Cut the cabbage into 1-inch size pieces. Mix and Stir the Napa cabbage with the already prepared mixture of sea salt and water using a large bowl, until the sea salt has completely dissolved. Mix the cabbage using your hands. Allow it to stand for around 2 hours. Using a blender, mix the garlic and onion with 1/4 cup of water until you have a smooth paste. Combine the mixture in a large bowl. Add the red pepper powder, green onions, salt and sugar. To make a separate radish-kimchi separate the portion for radish kimchi. When the cabbage is ready, rinse nicely it to get rid of most excess salt. Toss it with the red pepper seasoning mix until the cabbage is well coated. The seasoned kimchi should be placed in a large jar (large-mouthed jar). With your fist, press the cabbage to compress the contents nicely. Continue filling the jar with the seasoned kimchi. If necessary, you can use another jar. Cover the pallet jars with a tight fitting lid and let them rest outside overnight at room temperature. The next day, taste the kimchi. If you like it more sour leave it out for another day or two. When the kimchi is according to your liking, you can place it in the fridge. Kimchi is a fermented food that can be kept in the refrigerator for a very long time. But I wouldn't say it lasts more than 6 months.
My Aunt's homemade kimchi recipe is delicious, flavorful, refreshing and easy to make! Plus, I'm sharing a naturally sweetened vegan kimchi version, too! If wanting to make a small batch: use 1 large (or 2 small) Napa cabbages (5-6 lbs.). Use 1/2 cup coarse sea salt, 1 1/2 cups cold water, 5 to 10 cloves garlic (start with 5 cloves and then taste), 1 inch fresh ginger, 1/2 medium sized onion, or one small onion, 1/2 cup Korean radish, 1/4 Fuji apple, 1/4 Korean pear, 1/4 cup fish sauce, 1 cup gochugaru, 1 bunch green onions. Blend everything as noted below in the recipe card, taste and adjust anything as needed.
Fermented foods bring more than just increased nutrition to your diet though; They also protect against pathogens and helps digestion.
How do you quick pickle and ferment carrots at the same time? Easy, you just need sauerkraut brine, apple cider vinegar, and some fresh carrots! You can slice or chop the carrots any way you like. try adding in some jalapeno slices or garlic for flavor.
Why you need to replace your regular breakfast with this micronutrient-rich meal
Fermenting food is some of the easiest food preservation that there is. Here are 15 easy to follow fermentation recipes for beginners
Natto, a fermented food made from beans, is earning fame for its ability to lower LDL cholesterol. This article details seven of the health benefits of natto.
