Tsukemono Pickled & Fermented Condiments Part 2

Here’s part two of our Blog on Tsukemono type pickles from Japan. These are great for eating plain or a side dish, a condiment, or mixed with plain rice! Listed below are recipes that have been modified from the traditional form for the USA consumer as some ingredients are hard to find. What is Tsukemono? … Continue reading Tsukemono Pickled & Fermented Condiments Part 2

Three Wild-crafted Fermented & Pickled Foods

~ Dandelion Leek Miso ~ Ran across this and thought I would share… This recipe idea is great for areas with wild leeks and other wild crafted plants What is Needed… – Tub of unpasteurized Red miso or Mugi miso, organic or make your own, which can take 6 months to a year in most … Continue reading Three Wild-crafted Fermented & Pickled Foods

Making Japanese Shinshu Miso and Shiro Miso

  All Japanese Misos have the same basic recipe format; main difference is the quantities of the ingredients and incubation times. A dark or heavy miso will have less koji rice and more salt verses a sweet or mellow miso.  Once the koji-kin/koji rice is completed, you can use it to make this Shiro miso.  … Continue reading Making Japanese Shinshu Miso and Shiro Miso

~ Culture Starter Store ~

At Organic-Cultures, we provide fresh traditional food cultures from different cultural regions.  These cultures allow one to ferment and culture foods for healthful eating and extending the shelf life. – From dairy yogurts & milk kefir – 5 types of water kefir – Japanese koji-kin & koji rice, – Tempeh starter spores, – Kombucha and Jun … Continue reading ~ Culture Starter Store ~