ginome- Журнал, 16 окт 22

I've successfully made yogurt out of unsweetened soy milk, but I strained mine to make it into a Greek-style yogurt. Has a strong soy flavor, though.. Oat milk yogurt was a flop -- so thin I divvied it up and used it in place of buttermilk in my Icelandic rye bread. Haven't tried any others. If you ever get a taste for yogurt and want the probiotics, Forager makes an awesome unsweetened cashew yogurt. Not too bad a nutritional profile, no added sugars whatsoever, and has a nice flavor that's reasonably close to dairy, in my opinion. I try to eat fermented foods every day because of the good effects it's supposed to have on the microbiome. Was making kombucha, too, for a while but was having a hard time keeping up with it 

And what exactly is maman? Never heard of it 

Writing, soy, oat and cashew yogurt sounds interesting. Definitely something new for me. How do you made the soy yogurt?. I've made soft tofu before though, using either sekko or gdl powder coagulant agent. We eat it with palm sugar syrup poured on top😋. I only knew about kombucha from this site😅. I will definitely find out more about it and maybe give it a try If it suits my current woe. Not too sure how to categorized "Maman". It's a cross between herbs and weeds that grows wild in this part of south east asia. Found in 2 variety, the 3 leafs and the 5 leafs on each stems.  

I used a crockpot for yogurt making. I put half a gallon of soymilk in and turn it on low for 3ish hours until the temperature comes up to 180 degrees. Then I turn it off and unplug it and leave it about the same amount of time until it cools down to between 115 and 125. I add 1/4 cup of yogurt from the last batch I made, and then wrap the whole crockpot in towels and leave it overnight. You can eat it as is, or strain it through coffee filters or cheesecloth from 8-24 hours in the fridge if you want a thick yogurt. You can find a lot of instructions online for crockpot yogurt, and the process for soy is the same as for dairy. If you ever decide to make kombucha, know that you can grow your own scoby from a bottle of plain kombucha, if you don't have any friends who have one to give away. You don't have to buy one. A bottle of kombucha is cheaper than ordering a scoby 

Thanks writing, both was surprisingly easy to do. Definitely will give it a try🌻 

Love me some Kimchi …. 

I always wanted to know what kimchi taste like 

I tried kimchi once and didn’t care for it but I think it is time to give it another try. 

Pawpo, you must a lot of the stuff😋. It definitely an acquired taste for me. Took me more than a few try to get used to it. I'm ok with it now though😅 

BB I highly suggest you try the store bought authentic korean one for the first time. Just yo get an idea what it should taste like and see whether you like it or not😆. I start with a homemade one. Guess that's why I hate it at first🤭 

Kenna it's an acquired taste fo me too. Amongst the three, kimchi uses the most ingredients. So many things can go wrong especially if it's homemade. I started to like it after I tasted the authentic korean version. Sauerkraut is easy to like though, the taste is familiar 😋 at least for me. 

Glad to be of some help chia-nuts-cold-brew, hope you'll like it. 

ginome -- we did kimchi from scratch with a lot less research than you did, and it always turned out just fine. Less can go wrong than you think. buenitabishop -- give it a go! You might see if there are any Korean restaurants in your area that serve it with meals so you don't have to commit to a jar right out of the gate. You might even find one that doesn't put it on the menu, but will give you some if you know to ask for it. I highly recommend the dish bibimbop (spellings vary). Rice topped with raw veggies topped with bulgogi (Korean BBQ beef), topped with a fried egg. Kimchi generally comes as a side condiment, and it's a great combo. As for taste, I'd say it's like a spicy sauerkraut, maybe a little stronger smell. It does contain fish sauce or something else sea-related (we used tiny dried shrimp sometimes) so anyone with fish or shellfish allergies should steer clear or make their own with a vegan fish sauce substitute  

Guess you're right writing. After tasting the korean one, I realized that the taste is not much different from my homemade one.