I learned the recipe of fermented water in my macrobiotic online course. I made it one week ago. Now my fermented water looks like done.
I have taken care of it every day. Every time I added the water that has been used to wash rice, as well any edge or skins of vegetables and fruits. Every morning I stirred it gently.
It smells like miso. It does not have too much bubbles on the surface of the water. The recipe contains 8% of salt, so the salt prevents the water from getting too much fermented.
Today I used my fermented water in the fried egg. The egg turned out soft and fluffy. Not to mention, it tasted much better.
I also used the vegetables and fruits that have been soaked in the fermented water for miso soup. It also tasted good.
Tomorrow I am going to use it to wash my hair.
I like my fermented water. I will use it in my daily life. I appreciate my macrobiotic instructor to share this helpful recipe.
♬ Any feedback? (^^♪
three wisdom 