I wanted to make a sauce to celebrate Atlanta, as part of the “culture swap” at the recent 3rd annual Fermentation Fest Atlanta. The sauce was a pretty big hit and I got a lot of great booty in return. And by that I do just mean homemade delicacies. Sometimes […]
Introduction to Kefir Grains Let’s first clarify that milk kefir “grains” are not grains at all, though they do take on a soft, grain-like appearance and texture. It’s a bit like rice pudding in appearance and consistency. Kefir grains are probiotic colonies of yeast, lactic-acid producing bacteria, lipids, proteins, and […]
What is lacto-fermentation? Lacto-fermentation can also just be called “fermentation.” For example, we say certain foods like sauerkraut, kimchi, and sour pickles are “fermented.” The term lacto-fermentation is simply a way of specifying the type of fermentation we are talking about, because there are various types and classifications of fermentation. […]
I love growing mustard greens, both because they are so easy to grow and because I love the flavor, whether raw or cooked, including in soups and even turned into chips in my food dehydrator after coating them in sesame oil, brown sugar and my fermented sriracha. I may have […]
Here’s a short video I did on Youtube about burping. And this here is a link to my ever-growing recommended equipment page.
