usually when i make a reuben i melt the cheese and then take it out of the oven and put the kraut on top. doesn’t heating the sauerkraut kill the probiotic properties?
YUMMY! thank you. looks like you have a whole book about making tempeh and more! will you be updating that anytime soon or should i order it now? i've been wanting to explore this and tofu making...
Hello! Popped back because my wife saw you did Tempeh, we’ve been using your book lots and making tempehs out of our local beans. We have a little rice bean, about the size of mungo that’s native to the Philippines, called Tapilan. That made a really good tempeh and also is fantastic as a miso. We also have these volunteer winged beans (called sigarellos here) and though they’re great to eat as a veggie we always forget about them and end up with lots of dried seed pods. I soaked the beans over three days and did a long pressure cook, it was very much like soy! In fact I found some good info about it from Bill’s book, he said it was the second most eaten tempeh in Indonesia !
I managed to get my hands on some local black soy beans here too and we did Natto with them, I’d say it was better than the regular soy just a bit.
Thanks for all the inspiration! Definitely down that rabbit hole now…
I love this post. I am going to try it with my Kimchi batch that just came out of the crock last week. The extra spice should be fun since Ruebens are my favorite sandwich and I am starting to go off of meat with the exception of the Salmon I catch up here in Washington.
Thanks again for your great knowledge and sharing it.
usually when i make a reuben i melt the cheese and then take it out of the oven and put the kraut on top. doesn’t heating the sauerkraut kill the probiotic properties?
YUMMY! thank you. looks like you have a whole book about making tempeh and more! will you be updating that anytime soon or should i order it now? i've been wanting to explore this and tofu making...
Hello! Popped back because my wife saw you did Tempeh, we’ve been using your book lots and making tempehs out of our local beans. We have a little rice bean, about the size of mungo that’s native to the Philippines, called Tapilan. That made a really good tempeh and also is fantastic as a miso. We also have these volunteer winged beans (called sigarellos here) and though they’re great to eat as a veggie we always forget about them and end up with lots of dried seed pods. I soaked the beans over three days and did a long pressure cook, it was very much like soy! In fact I found some good info about it from Bill’s book, he said it was the second most eaten tempeh in Indonesia !
I managed to get my hands on some local black soy beans here too and we did Natto with them, I’d say it was better than the regular soy just a bit.
Thanks for all the inspiration! Definitely down that rabbit hole now…
I love this post. I am going to try it with my Kimchi batch that just came out of the crock last week. The extra spice should be fun since Ruebens are my favorite sandwich and I am starting to go off of meat with the exception of the Salmon I catch up here in Washington.
Thanks again for your great knowledge and sharing it.