There are a million variations and cultural expressions on what and how to ferment, but the basics are salt + foodstuff + time.
Tag: fermentation
Take a look inside The Richness of Fermentation, a Japan MAFF seminar that explored fermentation’s role in Japanese culture and cuisine.
The team’s latest run of pop-up dinners opens up their working pantry to diners.
The founder of Brooklyn-based Contraband Ferments helps us take our kombucha to the next level.
They’re all a little stinky, but they’re good for you—and tasty.
For the upcoming holidays, these events cover what to prepare, how to decorate and more.
By applying strains of naturally occurring microbes to coffee beans, Afineur cultivates new and different flavors.
Keith Cohen, of the 98-year-old Orwasher’s Bakery, shares the secrets to making the perfect sourdough starter.
Michael Pollan would have loved it.
Really retro recipes: From sourdough to sauerkraut, what’s 8,000-years-old is new again.
Through her bakery and community-supported baking (CSB) enterprise, Sarah Owens brings sourdough to Brooklyn.
No brewery? No problem. A visit to Lauren and Joe Grimm’s Gowanus apartment confirms their penchant for experimentation and reveals the philosophy of Grimm Artisanal Ales.
