Using a Seedling Mat for Tempeh and Natto

temperature

Temperature is important for any ferment. Soy ferments are no different. Tempeh needs to be kept warm, but common fermenting appliances available in the US don’t work well. Yogurt makers are far too hot. A cube dehydrator or folding proofer work very well. However, beginners may not want to invest in a new piece of equipment.

… 

Read More »

Sarah

Sarah

I live in Oregon with my 4 kids. I hop between my kitchen and sewing room. As the daughter of a ranch-girl turned County Extension Agent, I really believe that with enough ingenuity and know-how, anything can be made. I try to keep some cultured vegetables and condiments on hand, as well as a robust supply of yogurt. What really excites me though is finding old ways of culturing foods from around the world and making it work in my life. “I wonder” is a phrase I utter a lot, and can make my kids nervous! I love to learn and share what I’ve discovered.

More Posts

A Closer Look: Mitoku Traditional Natto Spores

natto

I had never made natto before, didn’t even know what to expect. But I watched some videos on youtube and gave it a try. I followed the directions that came with the package, and it turned out great. Looked and smelled just like the video said it would. Thank you!

Today we are going to take a closer look at Mitoku Traditional Natto Spores.

… 

Read More »

Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

More Posts - Website

Vegan Cashew Chevre

Jerri Tries Artisan Vegan Cheese

Join Jerri as she tries making Vegan Cashew Chevre for the first time!

… 

Read More »

Jerri

Jerri

Jerri is a wife and mama. Her culturing adventures began several years ago with other moms who were seeking a healthy way of feeding our families. Together they dabbled in milk kefir, yogurt, sourdough, kombucha and sauerkraut. In the past year she's expanded from sauerkraut to other vegetables, and has grown a passion for water kefir!

More Posts

A Closer Look: Tempeh Starter

tempeh

“The product is great! You can never ruin your soybeans if you follow the instructions. My friend said my homemade tempeh is way more delicious than a market tempeh.” -Haiqing

Today we are going to take a closer look at Tempeh Starter.

… 

Read More »

Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

More Posts - Website