Miso (Akamiso)

Miso is a bean paste made by mixing beans (soybeans traditionally), salt, and koji, a grain (usually rice) which has been inoculated and fermented with a mold, Aspergillus Oryzae. The flavor and …

Kimchi (Napa Cabbage) 김치

Kimchi originates from Korea, and roughly means “pickle.” There are hundreds of ways to make it, offering an unlimited canvas on which to paint different flavors. Use any crunchy fresh …

Fermented Salsa

Why not try a probiotic spin on America’s favorite condiment? Fermenting salsa gives it a tangy taste and a bubbly mouth feel. It’s as easy as making fresh salsa, then …

Hot Cereal (Porridge)

  Traditional cultures knew that to properly access all the nutrition in grains, soaking or fermenting was necessary. Fermenting seeds, nuts and grains makes them more digestible and unlocks minerals …