SAN DIEGO, CALIFORNIA– Small-batch fermentation devices are becoming popular as more people revive the tradition of fermenting their own food at home. Along with this trend, we’ve noticed an explosion in the creation of innovative devices from entrepreneurs looking to … Read more
Category Archives: Blog
2016 Oregon Fermentation Festival
Portland, OR – Fermenters Club is excited to announce the second annual Oregon Fermentation Festival. Fermented foods such as sauerkraut, kimchi, and kombucha tea are increasingly popular with foodies and traditional healers alike. An age old way to preserve and … Read more
Fermentation Device Comparison (aka “Smackdown”)
With the increased popularity in home fermentation, there is a slew of new gadgets available to assist in small-batch fermenting (for our purposes, “small-batch” means amounts a half-gallon or smaller). We put six of them to the test, and compared … Read more
Home Fermentation Kit
Ferment’n Home Fermentation Kit This home fermentation kit makes it simple to make small-batch fermented foods. Prevents mold from forming. Keeps ferments submerged under the brine. Keeps odors to a minimum. Fits on any sized wide mouth jar: half-pint, pint, … Read more
On the Road Again! Teaming up with “Fermentation on Wheels”
If you haven’t already heard about Fermentation on Wheels, it is a creative education and food-preservation project founded by culinary artist Tara Whitsitt. She converted a school bus into a fermentation lab and workshop space and set sail from Eugene, Oregon … Read more
We’re on TV!
Savor San Diego is a series on KPBS, the local PBS station here in San Diego. The show, hosted by local chef Su-Mei Yu, highlights the local food scene and the great places our food comes from. This heartwarming episode … Read more
The History of Probiotics
By Lisa Richards Reposted with permission. Original post from The Candida Diet blog. Probiotics are microorganisms, usually bacteria found in the human gut, which are beneficial to health. They’re also called “friendly” or “good” bacteria. They are ubiquitous and symbiotic throughout … Read more
Proper Preparation of Seeds & Nuts
Soaking grains neutralizes phytic acid, which is found in the bran of all cereal grains. Phytic acid regulates the release of minerals needed by the seed as it sprouts. It is considered an “anti-nutrient” and an enzyme inhibitor, because it binds … Read more
Why isn’t it fermenting?
Q: “It’s been 8 days and my red cabbage kimchi is not fermenting. Why?” A: This could be due to several reasons: 1. Too much salt. Salt slows microbial growth, and even though Lactobacilli (the critters responsible for most veggie … Read more
Potty Talk: Squatting vs. Sitting
The “Bottom” Line: Along with eating fermented foods daily, I highly recommend this or another squatting device as part of a holistic way to practice healthy digestion and elimination. A few years ago, while camping in a primitive area, I had … Read more