Recipes:
Making Yogurt
4 cups milk 4 tablespoons yogurt (Full fat from grass fed cows!)
Ponzu
Directions:
Bring the lemon juice to a slow simmer and add the kombu. Remove from heat and allow the kombu steep in the lemon juice to cool. Add the khombu and lemon juice to the jar. Add the remaining ingredients and allow to “rest” in the fridge for a few days. Strain.This will keep for months
Ingredients
16 ounce sterilized jar
1 cup lemon juice
large piece of kombu
½ cup coconut amino acids
½ cup tamiri
Dashi
This is great to have available as a base as stock or in poaching vegetables.
Directions:
Make dashi: break the kombu into a few pieces. Put in a pot with about one gallon. Bring almost to a boil, then turn off heat; and allow to come to room temperature.Remove kombu.
Add garlic, bonito flakes, chile and shiitakes. Bring to a simmer , and let simmer for one minute. Turn off heat and allow it to rest for 10 minutes. Drain through a colander into a bowl. Put it in a jar. This will last for one week.
Ingredients
1 package kombu (about 2 ounces, which is the size of a package)
4 quarts water
2 cloves garlic
2 ½ cups dried bonito flakes
½ teaspoon chile flakes
¼ cup dried shiitake mushrooms