Adventures With Food, Since 2016

Category Acids

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 →

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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