Don’t Lose ya Tempeh!
A few years ago, I learned how to make tempeh at Sandor Katz‘s fermentation workshop in middle Tennessee. After seeing the process, it seemed like a lot of work, and I …
“Why We Ferment” with Kimchi tutorial [Video]
Here’s a gorgeous video about us made by the creative folks at Korduroy.tv. Check out all their beautiful videos about surfing culture. Here’s the full recipe for traditional kimchi. Austin DurantAuthor …
Calling All Fermenters…
The other day, I volunteered with some of my co-workers at a local food bank. Our job was to sort donated shelf-stable goods, throwing away items that were damaged, opened …
It Takes a Viili
Viili (spelled with two i’s) is cultured milk– a Finnish version of yogurt. Some drink it, but it is more commonly eaten like yogurt, with jams, muesli or bread mixed in. …
Some Links on the Science of Fermentation
I’ve combed the interwebs to come up with some interesting sited and links relating to the scientific and biological processes involved in fermentation. In researching these links, I aimed to …
Red Miso (Akamiso)
Miso is a bean paste made by mixing beans (soybeans traditionally), salt, and koji, a grain (usually rice) which has been inoculated and fermented with a mold, Aspergillus Oryzae. The flavor and …
Kimchi (Napa Cabbage) 김치
Kimchi originates from Korea, and roughly means “salted vegetable.” There are hundreds of ways to make it, offering an unlimited canvas on which to paint different flavors. Use any crunchy …
Connecting our Guts
I recently had the pleasure of co-hosting the first meeting of the Sonoma County Fermenters Club. There were folks from all fermenting skill levels, and we were gifted with the …
♫ Podcastin’ USA ♫
I recently had the pleasure of chatting about fermentation with Sam Coffman of The Human Path. I love the work he is doing promoting self-sufficiency and teaching survival skills, and …
Yogurt
Culturing dairy products adds enzymes and provides probiotic benefits. This is an especially helpful process when using pasteurized milk, where the original enzymes and living biota have been cooked out. …
