Getting Started: Sauerkraut

The first thing I ever tried to intentionally ferment was sauerkraut, and I can assure you that everything I did in that early, uninformed experiment, was, by any standard but the microbes', completely wrong. In this Getting Started piece, I want to focus on the fundamentals that can make even shredded cabbage from a bag... Continue Reading →

Yeast Manufacturing Is Big Business, Too

I'm trying to do more "quick hit" type pieces via Multicultured's Facebook page, largely just for ease of content development. It turns out you can embed Facebook posts in blog posts, which makes these one-offs really easy to work with. Sorry, that was all really technical. There's been a lot of growth in the brewing... Continue Reading →

Getting Started: Fermenting Vegetables

Fermenting vegetables is, in truth, a very simple process. This tutorial is intended to demystify the process and give some pointers. For this, as you'll see from the pictures, I've used a knob of daikon radish and some celery, as well as pink Himalayan salt from Costco. Along with water and a jar, that's all... 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 →

All About Milk Kefir

Milk kefir is a fairly unique ferment in that it requires a special culture, known as grains. Despite the name, milk kefir grains are rubbery, irregularly-shaped blobs. They're more similar to a Kombucha SCOBY or mother of vinegar than they are to a grain of rice or wheat. The grains can't, as far as I know, be... Continue Reading →

Fermentation Fail – Moldy Radishes!

Fermentation Fail Every fermenter will at some point experience a fermentation fail. This may be from an abundance of kahm yeast producing off smells, improper submerging of vegetables resulting in a layer of molded solids, or sometimes more mysteriously, a layer of mold that forms on the surface of the brine. It's sad, but it... Continue Reading →

Grow Your Own Kombucha SCOBY from Scratch

Kombucha, a vinegar cousin, is fermented by organisms that build their own house at the surface of the liquid. This SCOBY, or Symbiotic Culture of Yeast and Bacteria, is another cellulose pellicle common to vinegar formers. While vinegar is a secondary fermentation of alcohol, kombucha is a fermentation of sweetened tea. The mechanics of that show... Continue Reading →

Apple Cider Vinegar Hack

Or - what to do when you don't have an apple tree but like making ACV. It's really this easy. Lots of people want to start vinegar from the start, but if you don't have a juicer or want a faster process, making Apple Cider Vinegar can be really, really easy. This is my existing... Continue Reading →

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