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 →

Spiced Ginger Ale Two Ways

So now that I have two active ginger bugs - one from fresh, grated ginger and one made from store-bought ground ginger - I want to compare how they do as starters for homemade, lacto-fermented soda. I like a nice, flavorful, spicy beverage, so I came up with this experimental recipe for Spiced Ginger Ale.... Continue Reading →

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