i salt the napa cabbage for a bit in a big bowl. while that's doing it's thing chop up all the other stuff that goes in it garlic, chilly powder, ginger, green onion, and what ever else you think might be good. if you do a big batch put all the stuff in the ol' food processor. after about 15 20 minutes wash the cabbage really well. it'll be way to salty if you don't. now mix the cabbage up with the spice mix. some people say you can put it in the fridge for a few hours, and it's done. others say you need to ferment it for a while. i've tried it both ways and like it. honstly though i can never get it as good as the store bought. or maybe it's just different.

yes i have made natto many times!
oishi deu ne :)

for tempeh, i get tempeh starter from some online sources such as gemcultures or teh farm in tennessee

phil

Hi, havent been here in awhile.

I lost my bookmark to fermented food recipes, but googled and found these tribes:

sauerkrautsluts.tribe.net
tribes.tribe.net/fabulousfermentation

xoxo kt

soy yogurt is super easy if you cheat. i get one of those soy yogurts with live culture, and mix it with a mason jar full of soy milk. then put it in the oven with the light on. that'll keep it around 90 95f and allow the fermentation to occur. i've used different yogurt and soy milk, and i've found that wildwood yogurt and silk soymilk work best. if you want it sweet you'll need to add sugar, honey, or jam at the end. also, make sure everything you use is very clean and as sterile as possible.