what the hell _does_ a vegan eat anyway?: Fermentation: Kimchi and Ginger Beer

Saturday, October 05, 2013

Fermentation: Kimchi and Ginger Beer

Fermentation 10/05

Kimchi

Ginger Beer

While we've been making our own raw sauerkraut for a while, we recently picked up "Mastering Fermentation" by Mary Karlin and have been making a vegan version of Kimchi and Ginger Beer from the book -- with great success.

On the right is the ginger "bug" used to start the process -- we've only had one slight "blowout" with the ginger beer over carbonating, but overall they've turned out great!

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A few things to consider while reading this blog

1. When an ingredient is listed like [this], it means [this] was the original ingredient in the recipe. 99% of the recipes get adapted in one form or another.

2. When Tofu is referred to, it usually means extra firm tofu, If the (softer) tofu in the aseptic box is used, it'll be noted. Boxed tofu mostly gets used in cream sauces.

Assume that we're talking about Rice Milk, Vegan Cheese and non bone-char sugar.

3. Links to recipes are shown when available, if there's no link, we'll try to cite the book/magazine issue from where it came. If there's no recipe cited, it usually means we made it up... and if there's nothing at all, enjoy the pretty pictures. ;)

4. We don't like ersatz food (i.e. tofu molded into the shape of a turkey for Thanksgiving), but we're funny that way.

5. A brief personal history. We were vegetarian for 7 years, and have been vegan for the last 20 years.

If you have the time, check out the music page.

6. There is no Number 6

Saturday, October 05, 2013

Fermentation: Kimchi and Ginger Beer

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