Recipes
Toasted Rye Tea
We sourced rye berries from Castle Valley Mill. We toast them in a pan, on low-medium heat, until the berries develop a light golden hue and are lightly aromatic.
Beet, Apple, Koji Sorbet
This recipe involves juicing golden beets alongside apple, incorporating medium grain rice koji, and cooking the mixture down on the stovetop. We use maple syrup as the sweetener, along with the natur...
Kinaco Ice Cream
This iteration builds upon the previous soy base but introduces a reduction step and the addition of kinaco (roasted soybean flour). Starting with 559 g of the base mixture, we cooked it down to 415 g...
Toasted Barley Kombucha
This experiment explores a fermentation process using a barley tea similar to mugicha. It utilizes toasted barley to create a base tea, which is then inoculated with a starter culture and a piece of t...
Sour Plum Soda
This is a naturally fermented soda made from plums using a carrot bug as the starter. The process involves blending ripe and slightly underripe plums, diluting the juice, and allowing it to ferment at...
Malted Oat Milk
In industrial oat milk production, commercial amylase is often used to break down starches for a smoother texture. This experiment is an attempt to use the enzymes naturally present in Light Munich ma...
Unripe Peach Cheong Soda
This is an experiment to create a fermented soda using the previously made unripe peach cheong. A portion of the cheong is combined with water and an active carrot bug starter. The goal is to ferment...
Red Cabbage, Apricot, Rye
A puree made from roasted lacto-apricot, apple, mustard, vinegar, and agar
Tofu Sheet Krupuk
This recipe is an experiment to create a krupuk-style cracker using tofu sheet. It is inspired by traditional Indonesian krupuk, which is typically made from a gelatinized and dried paste of Tapioca S...