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 →

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 →

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 →

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 →

Vinegar Basics

Vinegar is one of those entirely misunderstood but constantly used edibles. It's mixed into salad dressings and marinades, used as an eco-friendly household cleaner, and even applied topically as shampoo. But what is vinegar, and where does it come from? Put as simply as I can, vinegar is a secondary fermentation of sugar. In nature,... Continue Reading →

Make Sauerkraut!

It's not a suggestion! Sauerkraut was my gateway fermentation project many years ago, and I've been hooked ever since. It's super easy, requiring a knife, some salt, a head of cabbage, and a jar. Alternatively, you can use bagged cole slaw mix and brine to create delicious, nutritious sauerkraut. You can embellish as much as... Continue Reading →

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