Pickled Bean Sprouts
How to grow your own mung bean sprouts and then ferment them and turn them a beautiful pink!
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July 28, 2009
HD 106.1 – Cream Cheese and Whey
How to make your own cream cheese and whey from homemade yogurt.
October 20, 2007
Daikon Pickled Pink
A common favorite. I have found these pickles from Morocco to Myanmar. In Asia they often leave out the beet, but I like the pink color that results from the beet juices.
- 1 large daikon radish
- 1 small beet, raw, peeled and cut in slices
- 3-4 garlic cloves, cut into slices
- 1 T whey
- 2 ½ T sea salt
- 1t or more chili powder (optional)
- water as necessary to cover
Method:
Peel the daikon, cut in half or quarters. Put them in a bowl with the salt sprinkled over and mixed up. Place in jars, interspersed with slices of garlic and beets. Press down. Add the whey and add water to cover. Place the lid on and let sit in a warm place for two days. Place in refrigerator. Will keep for weeks.
June 28, 2007
Cream Cheese and Whey
Makes about 1 cup cream cheese and 2 cups whey. This is incredibly easy. Simply take about 2 quarts or 1 litre yogurt. Put it into a strainer lined with cheesecloth or linen (I use a clean tea-towel) over a bowl. Wrap it up and let it sit for about 12-24 hours. Remove the cream cheese from the linen and…
June 19, 2007
Fermented Rice Milk
This is a really tasty way to make rice milk. This recipe is from Nourishing Traditions by Sally Fallon. One of my many favorites from her cookbook. Makes 2 quarts 1/2 c brown rice 8c filtered water Cook rice in water for several hours until it is very mushy. Pass it through a mill or sieve. Add to the mushed…
June 18, 2007