Articles: Fermentation
From the Homemade Hooch Files: How to Make Dandelion Wine
Heads up: you definitely don’t want to be spraying weed killer on your dandelions. If your lawn is a total dandelion breeding ground, you are so close…
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Umami Bomb: Caramelized Miso Cheese
If you read our post about growing koji in your kitchen, you’re probably itching to try out those new koji skills! This miso cheese recipe is an excellent…
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The Complexity of Membranes and the Beauty of the Unseen
It can be comforting to define things using strict categories; black and white, tasty or gross, good or evil. Sandor Ellix Katz, author of Fermentation as Metaphor,…
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The Power of Fermentation: A Bubbling Transformation
Fermentation revivalist Sandor Ellix Katz has spent a lot of time thinking about fermentation. Stemming from his personal obsession with all things fermented, in his newest book,…
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Fermentation as Metaphor
If you’re a foodie, then you’re probably familiar with fermentation; sauerkraut, kimchi, cheese, and beer are just a few of the delicious foods that rely on it.…
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Honoring the Cider Making Process
Cider making seems like a lot of work (and it is) but it makes itself more than you may know. With the addition of yeast, the apple…
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Become a Fermentation Sensation with these 8 Recipes!
Fermentation can take any ordinary ingredient and turn it into something amazing and delicious! To prove it to you, we’ve compiled some of our best fermentation recipes…
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Welcome to the Wonderful World of Koji
What if we told you there’s a world of flavor that you’ve never tasted before? There is, and it all starts with a little mold called koji!…
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Resilient Living: 12 Must Have Books
Are you looking to grow and prepare your own food, conserve energy, and be more resilient? Maybe you’re looking for ways to simplify your life. Wherever you…
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RECIPE: How to Make Three Kinds of Kimchi
If I may be graphic for a moment—my mouth is watering, literally, as I type this. I have a new food passion, and its name is kimchi.…
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Fermentation 101: Just Add Salt
Fermentation isn’t just for highly skilled experts, at its core, fermentation is actually pretty simple. Once you’ve mastered the basics of fermentation, you’ll be on your way…
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Sweet Fermentation: Strawberry Kvass
Fresh fruit is a great source of nutrients and flavor, especially when it’s berry season–specifically strawberry season. Take this sweet fruit and make it bubbly with this…
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Make Your Own Kombucha: The Tea Beast Lives
Kombucha. The tea beast. The new and trendy health drink. The combination black tea and bacteria ball that is known to cure ailments, heal emotional wounds, and…
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Bacteria: Our Ancestors and Coevolutionary Partners
Fermentation is the transformation of food by various bacteria, fungi, and the enzymes they produce. People harness this transformative power in order to produce alcohol, to preserve…
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Chelsea Green Publishing: A Year In Review
It’s been quite the year here at Chelsea Green! We opened our first international office in London, England, launched a brand new website, published a ton of…
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Northeastern Kvass
When you’re on a fall hike, taking in the colorful leaves, sharp snaps of twigs beneath your feet, marveling at the beautifully knotted roots of the trees…
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To Hop or Not to Hop?
For you IPA-loving readers, you may be asking yourself if there is any legitimacy to our query: The answer, of course, is TO HOP. But what if…
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The Magic of Beer: Science Behind The Miracle Brew
Think back to science class… remember those lessons on photosynthesis? We sure don’t, which is unfortunate as we now know that it is crucial to the beer…
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Strong, Spicy, and Pleasant: Wild Green Kimchi
Experiment with what you have, anything from the mustard family will work extremely well.
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Fermented Foods: Health Benefits & Cultural Rehabilitation
When we talk about “culture,” we’re talking about everything humans have ever created to make their lives a little nicer, from painting, to music and literature, and…
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A New Kind of Pickles! Hurray, Hurrah!
Your pregnant girlfriend loves them. Your mother loves them. Your friends and your house guests and your children love them. They store well, they last long, and…
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