Category Troubleshooting
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 →
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 →