Gourmet mushrooms are all the rage right now, and foodies and gardeners alike are getting in on home cultivation of these fascinating fungal creatures. With… Read More »How To Make Masters Mix Substrate for Gourmet Mushroom Cultivation
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… Read More »Have We Cracked The Code on Blaand?, Part 1
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.… Read More »Is Fermented Honey-Garlic a Botulism Risk?
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… Read More »Acidity and pH: Two fermentation values with two different meanings
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… Read More »What is Kahm Yeast, and What Does Kahm Do?