Have you heard of Blaand? If you have, you’re likely enthralled by the (possibly false) legend of Viking whey-wine. If you haven’t, let me share some of what I’ve learned, while I sit warily eyeing a cup of whey wine… Continue Reading →
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 →
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 →
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 →
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 →
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 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 →