Miso and soy sauce are both made with soybeans, are fermented with koji and lactic acid bacteria and usually take months to years before they are ready for consumption. So what are the...
Category: Fermentation
Miso takes a long time to ferment and age to reach its best flavor profile. During this time the soybean mash mixture goes through several stages of maturation. This gives unwanted...
Both Natto and Miso are made from the same main ingredient, soya beans, and they are both fermented food products but that is where the similarities stop. NattoMisoShort fermentation time ...
Kombucha Soda Due to the variability and fluid characteristics of homemade kombucha it is difficult to determine what the final alcohol content of it will be. There are some methods which...
Kefir has gained in popularity recently as a healthy alternative to milk. It is drinkable, slightly fizzy, tangy milk product which can be used to replace milk in any recipe. On top of that it is...
Milk kefir is regarded as one of the best probiotic foods you could have. The reason for this is the wide variety of bacteria and yeast species which live in and around the kefir...