Multicultured

Adventures With Food, Since 2016

Quarantine Koji

It goes without saying that for much of the world, and certainly here in the US, 2020 has been an exceedingly unusual and disrupted year. For many – myself included – March and April were all about sourdough. But I… Continue Reading →

Is Fermented Honey-Garlic a Botulism Risk?

It seems like everybody is making honey-garlic ferments these days, but all across the internet, there’s a lurking fear that honey-garlic may secretly harbor botulism. Some of this makes sense – there’s a general misconception that garlic is somehow a… Continue Reading →

Kombucha’s Amazing Microbial Diversity

People get pretty invested in their kombucha brews, and plenty of misinformation circulates about what kombucha is or is not. In this ongoing, always-to-be-updated post, we’ll look at the catalog of creatures that different research teams have identified when they’ve… Continue Reading →

Acidity and pH: Two fermentation values with two different meanings

Introductory note: I’m not a scientist, just a ferment geek. If I misstate information in this post, please leave a correction in comments or email stacie@multicultured.org.  Fermenters have a specific interest in pH changes in the food and beverages we’re… Continue Reading →

What is Kahm Yeast, and What Does Kahm Do?

In fermentation, we talk a lot about the dreaded “kahm yeast.” This is a surface growth of unwanted organisms that can impart unpleasant aromatics and flavors to our lovingly crafted foods. But anyone who’s tried to explore the topic further has… 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 and a skin toner. But what is vinegar, and where… Continue Reading →

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