Turning Tea & Water Buffalo Milk Into Vegetarian Delicacies | Sour, Salty & Alive | Full Episode

Invisible, alive and all around us - the bacteria of our world, combined with the chemistry of fermentation, can transform the simplest of ingredients into delectable dairy products and drinks.
Wild grown tea trees have been tenderly picked by monks living in the mountains of South Korea for centuries, making a fermented tea that is altered by the microbes of the hands that create it. Cheese has long been a way to preserve milk in the times before refrigeration, and the Philippines boasts a special cheese made from the milk of the Asian water buffalo. Over in Singapore, innovation is taking leaps as a food scientist and fermentation experimenter is turning leftover soybean pulp into a bean-free coffee for a sustainable future.
00:00 Introduction
02:30 Fermented tea made in Zen Buddhist temple in Korea: Balhyocha
06:45 Water buffalo milk cheese in the Philippines: Kesong Puti
12:32 Coffee made without coffee beans?
16:14 Vegan "cheese" made from soy and fermented tea leaves
======
About the show: Not raw. Not cooked. But crafted by time. The ancient art of fermentation unlocks a world of delicious possibilities. Discover Asia’s most delectable, fermented foods.
=========
#CNAInsider #SourSaltyAndAliveCNA #Fermentation #Tea #SouthKorea #Philippines #Singapore
For more, SUBSCRIBE to CNA INSIDER
cna.asia/insideryoutubesub
Follow CNA INSIDER on:
Instagram: / cnainsider
Facebook: / cnainsider
Website: cna.asia/cnainsider

[@km08]

Very informative and inspiring. All these eastern traditional food are really what we need, not the meat-focused meals.

[@dev9100-luv-the-world]

very informative

[@chanshijie7097]

In Indonesia, the soy pulp is fermented to make oncom. It's really delicious!