Fermented Rice Wine Experiment

While grains are beloved the world over for the tasty, tasty alcohol they create, rice is a grain that requires a little bit more work to turn it into booze. Across Asia, a number of approaches to unlocking rice's alcohol potential have been devised over the eons. For this fermented rice wine experiment, I went... Continue Reading →

Fermented Wine Kraut

  I've been wanting to make fermented wine kraut for a long, long time. I've read and re-read this blogger's adventure with Wine Sauerkraut, but somehow, I've just never gotten around to this German sauerkraut variant. That all changed today, and I got to play with a shiny new fermentation toy! I ordered an eJen... Continue Reading →

The “No Whey, Yes Whey” Fermentation Experiment

Whey, and starters in general, are a topic of controversy among many in the fermentation world. Well loved books like Nourishing Traditions call for its use in nearly every fermentation recipe, while other well-established voices advise against using it, noting that vegetables are covered in their own starter culture (just add some salt or salt water),... Continue Reading →

Can Mold Hurt a Ferment?

It's a funky and often contentious topic in the fermentation world, but at the end of the day, if you're not working on a batch of tempeh of a craft cheese, you're probably pretty unhappy when you find mold on your ferment. Personally, I seem to take a more relaxed view to very small amounts... Continue Reading →

Podcast Heads-Up: Gastropod Does Vinegar

Curious about vinegar? The (very fun) Gastropod Podcast has a full episode up. Very informative stuff - check it out here. Or, presumably, wherever you listen to podcasts. I'll also have reviews up soon of two new books out on my favorite secondary fermentation product, Vinegar Revival by Harry Rosenblum and Acid Trip by Michael... Continue Reading →

The Three S’s of Fermentation Success

Fermentation is pretty magical, but it's also a predictable and logical process. As I've been writing Getting Started pieces for the blog, it occurred to me that I should write up a piece on the real basics of vegetable fermentation, which I'm calling "The Three S's," - salt, submerge, and sit. First: Salt Why? Salt... Continue Reading →

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