Our first breakfast conversation of the session with Vivian Chang offered an engaging discussion around easy and accessible fermentation practices and insightful perspectives on plant-based dairy alternatives. Vivian shared practical advice for busy professionals looking to incorporate fermentation into their routines, along with her views on the shifting trends in milk consumption globally. 

Key Highlights:  

1. Fermentation for Busy Moms:
Vivian emphasized the ease of home fermentation and recommended beginner-friendly resources:

    – Fermenting for Foodies offers straightforward recipes such as pickled vegetables, sauerkraut, and yogurt, making it perfect for those new to fermentation.

    – Urban Farm and Kitchen provides essential tools and tips for fermentation, with recipes like kimchi and lacto-fermented vegetables, designed to fit seamlessly into busy lifestyles.

2. Plant-based Dairy Trends:  

Vivian also spoke about the rise in plant-based milk consumption globally, influenced by:

    – Health: Many individuals report improved health after reducing cow’s milk consumption, experiencing better digestion and clearer skin.  

    – Ethics: Concerns over the humane treatment of cows have prompted a shift towards plant-based options.  

    – Sustainability: The lower carbon footprint of plant-based milk (e.g., soy milk) makes it a more environmentally friendly choice. Vivian noted that while China produces high-quality soy milk, wider distribution remains a challenge, with products mainly available through online channels and select retailers like Sam’s Club and Costco.