July 28th, 2009 | Beans & Grains, Condiments, Fermentation, Recipes, Vegetarian, bean, beets, Burmese, fermentation, live culture, pickle, pink, recipe, sprouts, whey
These nutrient packed powerhouses are made even more exciting by the bright pink color the beets create. I used to make these all the time for my x-husband, who was Burmese and didn’t feel like he had a proper meal if he didn’t have some kind of fermented food added. Pickled bean sprouts were one of the easiest things to make. I used to just make them from store-bought mung bean sprouts, but it is even better when you grown them yourself at home!
- 3/4 c mung beans
- 1-2 slices of beet
- 2 t sea salt or Himalayan crystal salt
- 1/4 c whey
- 1/4 c water
Soak the mung beans in water in a quart jar, leave the lid off. Rinse and drain and add fresh water 2-3 times a day or more depending on the weather. Do this for about 7 days. This will be shorter in hotter climates than in cool ones.
October 20th, 2007
Quick and easy method of making cream cheese and whey from homemade raw goat's milk yogurt. Delicious and nutritious, full of enzymes and cultures to provide healthy flora your intestines! ...
June 28th, 2007
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 Â ...
June 19th, 2007
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 ...
June 18th, 2007
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 mil ...