I’ve been enjoying drinking kombucha, lately. I hated it at first sip, but it grew on me fast. Low calories, tastes like pale ale, and can offer a tiny buzz if you don’t drink alcohol often. It’s technically non alcoholic, but it can be from 0.5 to 4 percent alcohol, depending on a few things.
I’ve been grabbing this instead of beer when I crave beer. I may have lost some weight. Plus, natural probiotics, so there’s another bonus.
It’s Alive!
It took a lot longer than summer time, and I got a couple of specks of blue mold that I had to scoop out, but looks and smells fine now.
Natto? ( nado?)
I get that. Like everything that smells funky, looks strange, weird textures etc. When we are raised on it all bets are off 
To be fair, i bet fermented beans are much healthier than all types of cheese! At least the body shape of Japanese and my people sure look different.
My people? Pingtung(or do you mean somewhere else)? Should be the same.
HAHAHA man that just made be burp. I was talking about my country of birth . But pingtung works too. Lol, nice one!
No details? Dark beers are an instant win in my book 
One of them is going to be killed.
It may end up too alcoholic if the introduced yeast wins, I read that the yeast on ginger doesn’t ferment that much.
Here was the finished product, I did a lemonade in the end with one litre water, juice of 3 lemons and 6tbs of sugar and half cup of the ginger bug, brewed for 3 days.
The main question is which one? With added yeast we know whats there. Every home brew has wild yeasts by proxy. While we pretend we know as we assume thats the majority, its not really tested and undersood as far as the exact biota. With wild yeasts it is a roll of the dice. albeit an educated roll. It works out often but we shouldnt pretend we know precisely whats happening.
Guess it depends what we are doing. Brewing drinks seems safer. I think its bad practice though if venturing into some other products. Such as meat. Food poisoning can lead to death, many a kimchi has caused a puke filled day. so a basic level of consistency isnt a bad idea
Bit surprised how good these cherry tomatoes turned out. Normally i just use a few regular ones for nutrition. But these made the pineapple way way more aromatic, and not in tomato way. Quite nice.
Racked til summer and see
Did you try fermented Taro? (poi in Hawaii, sometimes aged)
No i havent. Unless there is a name in mandarin locally ,i bet i dont even know what it is!
Cheers for the suggestion, will look into it!
You will have make it as almost no one knows what it is. Only Hawaiian locals know it.
See this, ask in ice shops or traditional dessert shops. In Hawaii , I do not like it sweet (some people do), I like with Hawaiian pulled pork (pig)
Taro purée - Wikipedia
Have had taro paste here, but seems different than the poi dish. Fermenting sounds interesting
Come fly to Hawaii so you try it (New cheap Japanese Airline ZIP, is cheapo). Its hard to tell you the taste without you trying it, paste might be like a mash potato and poi is more than that.
The day i can fly to hawaii just for food is the day i am a very VERY satisfied man! I will have to enjoy through others for now.
So what keeps you in Southern Taiwan vs. Hawaii.
