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 →

Exit through the Gift Shop!

As a housekeeping note, I've been playing around with some graphics tools and trying to build out some fun gift ideas for fermentation fans. I'm still working out some kinks on implementation of other sources, but so far, I've managed to port in a collection of t-shirt designs hosted at Sunfrog and available at multicultured.org/gift-shop.... Continue Reading →

Gastropod’s Kombucha Culture Episode

One thing I struggle with in researching different fermentation cultures is the wildly imaginative claims made about many of them. It's tough to find good info about things like kefir and kombucha, so I was excited when I heard that the Gastropod podcast was doing an episode on kombucha culture. And they mean culture in... Continue Reading →

Aerobic vs Anaerobic Fermentation

Among fermenters, there's a vast diversity of opinion when it comes to a somewhat arcane topic - whether ferments should be aerobic, i.e., open to the outer environment, or anaerobic, i.e., produced in a hermetic environment either through the type of vessel it's in or beneath an airlock. First, it's probably important to understand that... Continue Reading →

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