Homemade is the way to go! Chad and I have decided to start making more of the foods we eat at home. To start with, we’re going to be making our own non-dairy milks and home brewed kombucha.

Joyoung Soymilk MakerWe bought the Joyoung Soy Milk Maker CTS-1078 at Tap Phong Trading Company on Spadina Ave in Toronto.

Homemade soy milkThis was our first batch of soy milk. The maker does other kinds of milks too. We’ve put in an order for a butt load of organic, non-GMO soy beans, so we’re set! It should save us a lot a money.

Scoby mothers for kombuchaKombucha is fermented tea. Chad is getting big on fermenting and this kombucha is our first dip in the vastfermenting pool. Chad bought 3 SCOBY (symbiotic colony of bacteria and yeast) “mothers” from a guy off craigslist. These are the two were aren’t using right now.

Homemade kombuchaThe SCOBY we are using is in the bottom of this big jar of sweetened tea! It’s hard to tell from the photo, but there’s a film forming on top that will eventually become a “daughter” SCOBY, which we can then use to make more kombucha in a never-ending cycle. Pretty cool, huh? I’ll let you know how it goes in a couple weeks! We drink quite a bit of kombucha, so this homemade stuff will save us some money too. Plus it’s just cool to say we made it ourselves. I really want to try different flavours like Terry Romero is doing!

Next, I want to try my hand an making our own bread instead of getting store-bought. Of course, following the fermenting route, Chad wants to try sourdough. We also want to make kimchi, pickles and tempeh. Eventually I want to buy a pressure cooker to start canning foods too. Oh the plans we have! We’re also trying to secure some outdoor space to grow some vegetables this summer as well.

Do you make any fermented foods at home? Any tips? Any other recipes you want to pass along?


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