All About Kombucha
Kombucha (kahm-BOO-chuh) is a fermented tea drink that probably originated in ancient China over two thousand years ago. The active culture which transforms the tea into kombucha is a complex Symbiotic …
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Top 5 Reasons to Ferment at Home
Top 5 Reasons to Ferment at Home
Fermentation techniques were originally invented out of necessity, as a clever way to preserve food past its useful “fresh” life. With the advent of modern refrigeration, global shipping and year-round …
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Start Fermenting
Equipment Vessel: Glass or ceramic containers, ranging anywhere from 1 quart mason jars, to gallon-glass jars or 2-3 gallon or larger ceramic crocks. Food-grade plastic is okay, too if that’s …
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Latest Blog Posts & Recipes
Sauerkraut
Sauerkraut is a fermented cabbage dish. In its simplest form, it is just cabbage and salt. But you can add other vegetables (or fruits) as well as your own seasonings. …
The Farmer and the Fermenter- Episode 1
Welcome to the debut of The Farmer and the Fermenter, the podcast where we discuss all things farming, all things food fermentation, and all the places in between where they …
Mustard
Most mustard is made from either white (or yellow) mustard plant, Brassica hirta. Its spicier cousin is the brown mustard, Brassica juncea. We use a combination of the two here. …
Fermented Hot Sauce
Hot sauce can take anywhere from a few weeks to 4 to 6 months to ferment. I tend to let mine go on the longer side. My most recent batch …
Fermented Corn (Maize) Kernels
I initially made fermented corn as a way to create a lactobacillus-rich neutral flavored brine I could use to inoculate other dishes (like legumes). This recipe uses a 5% brine …
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