How to make sauerkraut: recipe and everything about fermentation Category: Fermentation Making sauerkraut is one of the easiest things you can do in the kitchen. All you need is cabbage, salt, and a jar. But how much salt? How long does it take? And why does a white film sometimes appear on the surface? In this article you will learn how cabbage fermentation works, what to look out for, and at the end you will find a [...]
Is fermented food healthy? We look at what science actually says: what is proven, what is likely, and what is still uncertain. Plus tips for getting started yourself.
Which tofu coagulant is best? We compare calcium sulfate, nigari and GDL: dosages, texture, flavour and when to use each one.
How do you make cheese? In this blog post we will teach you the basics of cheese making, including a recipe for your first Gouda style cheese!
Learn how to make your own crunchy fermented pickles. Easy recipe with tips, variations, and answers to common questions.
Learn the simple art of vegetable fermentation. This guide covers the science, the right salt ratio, and includes an easy sauerkraut recipe to start your first successful ferment today.
In this article, you'll read what the science really says about the health effects of kombucha, and we'll end with a recipe to easily make kombucha yourself.
Meet Tempeh. Healthy, notoriously nutritious, easy to prepare and downright pretty. But how do you make tempeh at home? And how do you prepare it? Questions, questions! Read on to learn all about it.
Nattō is a Japanese food made of fermented soybeans. For the preparation we use the bacterium Bacillus subtilis var. natto. Natto can also be made with beans or grains other than soybeans, such as barley. Learn how to make it yourself!
In this guide, we'll explore the key molds used in fermentation, their benefits, and how to choose the right, food-grade strains for your projects. Understanding the difference between these domesticated workhorses and wild contaminants is the first step to becoming a master of mold-based fermentation.