Natto
Natto spelled nattō (納豆) is a Japanese cultured soybean dish. It is made with the help of a bacterial culture, namely by Bacillus subtilis var natto. The bacteria create a …
After attempting to make cheese once in the fridge with marginal results, and having eaten some amazing salami while traveling last summer, I decided to make a curing chamber at …
Brine is used in fermentation to keep the contents safe. Water acts to keep aereobic (air-loving) microbes out of the party, and salt regulates which microbes will survive and thrive. …
A quick way to dress up any salad, fresh blackberries and fresh thyme, along with some beet kvass in place of vinegar and good quality olive oil.
If you’re like me, you want to get every last drop of probiotic goodness out of your fermented foods. I usually have lots of brine (the liquid in which veggies …
Salty snack mixes are a great alternative to cloyingly sweet baked cannabis edibles. The body metabolizes THC through the gut differently (and more slowly) versus by inhaling it into the …
Cannabis has been coming back into its rightful and honorable place as sacred plant medicine, after having been outlawed for most of the 20th century in most of the world. …
Here’s a handy tool to help you calculate the ingredients needed for a precise batch of kombucha! For a lot more info about kombucha making, be sure to read All …
i’ve been making small batches of bulk sourdough bread loaves lately (2 to 4, sometimes even up to 8 loaves). It saves time to make a bulk dough, then divide …
Having my sourdough starter being super active while baking lots of loaves of bread (doubling in about 3 hours), I ventured out into snack land, and decided to make sourdough …
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