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Homemade miso is the best.
The flavor changes depending on the balance between salt and koji.
It can be eaten in as little as 6 months, and if aged for a year, it becomes a rich red miso.
A personal remedy.
Apr 17, 2025
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i started making my own kimchi because my spice tolerance is not very high but i really like kimchi, so i make it on my own to adjust to my taste. i have done other fermented/preserved food as well (pickles, radishes, bean sprouts, carrots, marinated eggs). as someone who likes to cook but also gets regular bouts of laziness, these prepared foods have been a lifesaver and moneysaver. i usually pair it with rice, which if you have a rice cooker isn't really much of a bother to do, or i simply snack on them. and since they are fermented or preserved most of these items are even better the longer they sit, so i can make a big batch on my energetic days and not worry about them going bad so soon.
pictured here: my new batch of kimchi, will probably wait a few days or a week before i start eating, but good to know i have something for the coming weeks
Nov 30, 2024
I start most days with some puer (fermented tea) and my diet comprises a hell of a lot of krauts, pickles and vegan kimchi--- a little pile of kimchi or kraut is the final touch on almost every meal I make and pickles and olives are a perfect snack for any hour of the day. The most beautiful flavor of all time is Achaar, the Indian pickle dish composed of mango, bottle gourd, lemon, lime, gooseberry and carrot among other things; this as close as the culinary gets to the complex mystery of music.
Shopping Rec's:
Kimchi: Choi's all the way--- RIP Matthew Choi, the mastermind behind the deepest vegan kimchi.
Pickles: Forever Chicago's finest Claussen <3 <3 <3 (though not technically fermented)--- as for the real-deal fermented stuff, I'm not sure I've ever had a salt-brine pickle I didn't appreciate; direct acidic deliciousness.
Kraut: Ashland, Oregon's Pickled Planet Veda Kraut and Beet Kraut are just totally simplistically profound. Blue Bus's masterpiece take on the Salvadoran Curtido... bless it.
Kombucha: constant oscillation of GT's Guava Goddess and Health-Ade Cayenne Cleanse
Olives: Trader Joe's garlic stuffed
Achaar: check out your favorite local Indian spot's pickle dish and thank me or hate me later.
Oct 24, 2024
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Make it from scratch (so easy actually!) or try and find a pear sweetened, live probiotic store-bought one (Gyocha brand If you’re lucky enough to have this in a shop near you). It is spicy smelly heaven 🥹
Feb 8, 2024
Top Recs from @ichiko-aoba
I’ve stored the memory of the day I swam with whales in my treasure chest of memories. Whales are my singing teachers.
Apr 17, 2025
I have many friends who practice the art of plant dyeing, and kitta is one of them. I also occasionally do plant dyeing in Yakushima or Hateruma Island. Not only are the colors beautiful, I love that the healing properties of the plants protect the body. I even brought a dress dyed with Fukugi from Hateruma Island on tour with me.
Apr 17, 2025
I love it! I like to munch on it just as it is, without any dressing. It also helps with digestive health while I’m on tour.
Apr 17, 2025