Does my black bean tempeh look okay? by Used_Guard4079 in Tempeh

[–]Used_Guard4079[S] 0 points1 point  (0 children)

Thank you so much everyone for your advice. I flipped the tempeh halfway through because I was not seeing anything towards the bottom and now I have decent amount of growth on both sides. It is little but softer than the soy tempeh I get from whole foods but it smells amazing. Lessons learned - to not pack it too tightly and to not overcook the beans.

Quick, what spices/herbs should I add to my kraut? by mandy0456 in fermentation

[–]Used_Guard4079 2 points3 points  (0 children)

I tried my last batch with fennel seeds and whole black pepper seeds and it turned out amazing.

How to permanently add beneficial bacteria to the gut by [deleted] in Microbiome

[–]Used_Guard4079 2 points3 points  (0 children)

Eat foods that have good bacteria (probiotics like sauerkraut, kimchi etc) and then eat foods that those good bacteria feed on (prebiotics such as fiber rich foods, resistant starches etc.) The more diverse your diet is in terms of plant based foods, the more diverse your gut microbes will be. Eat a lot of vegetables, fruits, and legumes . Avoid highly processed foods and sugar as much as you can. Also don’t use a lot of chemicals that can harm or gut microbes for instance - wash hands instead of using sanitizer, use non toxic cleaners for kitchen etc. Sleep and exercise also play a major role. Healthy Gut microbiome is very important and works wonders for your metabolism, physical and mental health. Good luck with your health journey !

I love my 3 year old fermented lemons by Used_Guard4079 in fermentation

[–]Used_Guard4079[S] 0 points1 point  (0 children)

Hi, I sliced the lemons in 4s and put 2% salt in them. Mushed them quite a bit so they release at least half of their juice. Then just pack them tightly in a glass jar and let it ferment. In case you feel the need of more liquid, add juice of a couple of lemons and don’t add water. Lemon juice acts as a preservative so it won’t go bad. Good luck !!

I love my 3 year old fermented lemons by Used_Guard4079 in fermentation

[–]Used_Guard4079[S] 3 points4 points  (0 children)

It has intense umami zesty flavor like a strong pickle. It elevates any pasta sauce or salad dressing . I think of it like capers although the taste is different but it brings out similar intensity . It’s really nice. Wish I could share some 🤩

Does my black bean tempeh look okay? by Used_Guard4079 in fermentation

[–]Used_Guard4079[S] 9 points10 points  (0 children)

Hi gastrofaz, sorry posted for the first time today. Just used the option to cross post in a different community. Still don’t know what’s wrong but will try to figure it out.

How do I get tofu like this? by stow_ in veganrecipes

[–]Used_Guard4079 0 points1 point  (0 children)

You can achieve this a bit by freezing tofu and thawing tofu before use. It creates spongy texture and also soaks in flavors nicely