TEMPEH Tempeh (pronounced TEM-pay) is a popular Indonesian fermented or cultured food consisting of tender-cooked soybeans (or grains, pulses, seeds, or mixtures of these) bound together by a dense cottony mycelium of fragrant white Rhizopus mold into compact thick patties or cakes. The mould pre-digests the beans, binds them together, and greatly reduces required cooking…
The Miracle of Miso
To culture, that deep, rich, nourishing habitat. Majestic movement of the four seasons, Stone walls, oak wooden vats, body and mind. To a culture, the specific and diverse myriads of microorganisms, Vital force that drives the fermentation process; A living sacrifice. To beans, rice, water, and salt. To centuries of tradition and ongoing research. To the craftsman and the scientist, Mature intuition, clear understanding, Unfolding…
Sexy Sprout Guide
Home, kitchen, office or restaurant sprouting system. Proof that you don’t have to give up your urban lifestyle … to live a sexier greener life. Sprouting is a way of life anyone can live. It gives you maximum nutrition and fabulous energy. We call it living the Flexitarian Friendly lifestyle. Flexitarian Friendly is the Nelson…
Buzzing on Buchu
There’s something about drinking Buchu water that’s completely addictive. For some, the initial taste is an assault on the senses and elicits an immediate reaction of shock. For other’s the taste is instantly appreciated and palatable. “It’s a bit like drinking nature’s finest distilled whiskey, yet without the alcohol,” says James Kuiper, lymphatic cancer survivor and…
Water Kefir
Water Kefir is one of many names used to describe a versatile culture that can be described to ferment any carbohydrate-rich liquid. I usually use it to ferment organic cane sugar water with some fruit in it to flavour, but I have also used it to ferment honey, fruit juices, coconut water, nut milks. The…
Kombucha Tea and Vinegar Explored
WHAT IS KOMBUCHA? Kombucha is a sweetened tea that is fermented by a community of living microorganisms (mother SCOBY), transforming the tea into a deliciously quenching energy drink and elixir tonic, sometimes compared to a sweet subtle sparkling apple cider, or champagne. Kombucha is typically produced by a SCOBY (Symbiotic Colony Of Bacteria and Yeast)…
Kraut, Kimchi and Lacto-Pickles
INTRODUCTION TO OUR KRAUT, KIMCHI Pure and simple, our Krauts and Kimchi’s & Lacto-Pickles ferment for quite some time in stoneware crock-pots, allowing the beneficial bacteria to feel at home in their earthy clay environment and amplify naturally. Vegetable fermentation is a labour of love. The right amount of salt and hand-massaging pulls the natural…
Raw Milk Revolution
Whole milk – A true superfood Nature has provided us with a complete and perfect package and as such, we do not skim any cream from our Fleckvieh Milk®. (This registered trademark is your assurance of quality as described below). Most of the fat soluble vitamins and EFA’s mentioned below are found in the cream…
Kefir Milk Rediscovered
Kefir is the King of our pro-biotic cultures, a wonderful lactose-free yogurt. This ancient culture feeds off our raw unpasteurized milk. The Kefir plant (grain), originates from deep in the Caucasus Mountains, Russia. This immensely diverse group of pro-biotics thrives best in unpasteurized raw 100% A2 milk. Now almost 3000 years later its powers and…