The third annual Oregon Fermentation Festival is coming up Saturday, September 2, 2017 in northeast Portland. The Festival features: A Makers Marketplace showcasing the Pacific Northwest bounty of local foodmakers and brewers, with lots of samples and swag Ambrosia Garden (21+) featuring local and … Read more
Got any extra pineapple scraps lying around? Why not make some tropical kombucha? Inspired by tepache (a Mexican boozy pineapple based beverage), using scraps such as cores and peels infuses very well into kombucha in just a few days. There … Read more
Learn how to use (almost) every part of the watermelon. Austin shows you two ways to make fermented pickled watermelon rinds. I use a 5% (by weight) brine, which is about 3 Tbsp./45 ml fine sea salt per quart/liter of … Read more
It’s quite simple to make your own sour cream, with just TWO ingredients: heavy cream and milk kefir. I first made this as a way to enjoy cultured ice cream, but realized the taste, texture and consistency are just like … Read more
