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Tour of Koji-ya Saburouemon Miso factory
Toyko
Mar 24
•
Kirsten K. Shockey
16
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Tour of Koji-ya Saburouemon Miso factory
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The food of place
The food of my place is tied to water (as is all of ours)
Mar 12
•
Kirsten K. Shockey
11
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The food of place
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February 2024
Day 2 Tempeh Challenge: Make Tempeh Sausage
Recipe and technique post on giving tempeh new flavors and textures
Feb 23
•
Kirsten K. Shockey
2
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Day 2 Tempeh Challenge: Make Tempeh Sausage
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Day 1 Tempeh Challenge: Let's visit a tempeh* maker
Some cultural context and history of tempe (tempeh)
Feb 16
•
Kirsten K. Shockey
4
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Day 1 Tempeh Challenge: Let's visit a tempeh* maker
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Let's talk Tempe* (Tempeh)
Walking in the mountains, appreciating the unsung plant based protein--tempeh, RECIPE for Tempeh Ruebens
Feb 14
•
Kirsten K. Shockey
19
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Let's talk Tempe* (Tempeh)
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Why Bother Fermenting?
It's Simple, Accessible, and Why we are all alive. There are dozens of techniques or ways to ferment. They have been used, for the most part, for…
Published on Cultures.Group
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Feb 7
January 2024
Fermented Buckwheat Crepes Part 2
Quick run down of why you want to eat buckwheat. Now that your buckwheat batter is fermented it is time to make and enjoy!
Jan 30
•
Kirsten K. Shockey
10
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Fermented Buckwheat Crepes Part 2
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Fermented Buckwheat Crepes Part 1
In this post you start the 2-day fermentation process and take a little walk to see the minuscule
Jan 27
•
Kirsten K. Shockey
8
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Fermented Buckwheat Crepes Part 1
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T is for (Fermented) Turmeric
Why and how to ferment fresh turmeric root
Jan 19
•
Kirsten K. Shockey
20
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T is for (Fermented) Turmeric
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S is for Salt
Why do we use salt in fermentation?
Jan 9
•
Kirsten K. Shockey
3
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S is for Salt
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S is for Starts and Stops
and plain ole sauerkraut
Jan 5
•
Kirsten K. Shockey
16
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S is for Starts and Stops
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December 2023
30-day Fermentation Challenge New Year Special
$10 off PLUS get 3 months of Fermenting Change paid subscription for free
Dec 30, 2023
•
Kirsten K. Shockey
6
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30-day Fermentation Challenge New Year Special
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