The Origin of Milk Kefir Grains - where do they come from?
The horse itself was the fermenting vessel, the heat source, and the mixing tool — all at once. It is hard to imagine a more elegant integration of fermentation into...
Journal
Your Hands Are Not the Enemy-On Touching Your Kefir Grains
when you handle your kefir grains — really get your hands in there — you're introducing that diversity into your ferment.
The Metal and Kefir Myth: Let's Clear This Up Once and For All
Stainless steel is fine. Has always been fine. Ask anyone who tells you otherwise which specific metal they're referring to, and the conversation tends to get very quiet very quickly.
Fat and Acid - Nutritional Besties
Modern nutritional science is, in many ways, simply catching up with what fermenters have always known: that food works best when it works together. Also - acid and fat are...
Natto and Its Ancient Cousins: Fermented Soybeans Along the Silk Road
Natto and Its Ancient Cousins: Fermented Soybeans Along the Silk Road When most people think...
In Consideration of Seed Oils also importantly - with acids
In Consideration of Seed Oils also importantly - with acids. The internet is awash with warnings about "seed oils" this broad-brush approach misses a crucial distinction. When concerns are raised...
Why Spices in Your Ferments are Actually More Medicinal
FERMENTING WITH INTENTION: THE WITCHY SCIENCE OF MEDICINAL FERMENTS We ferment for so many reasons....
On Fermentation as Philosophy (and Dandelion Wine)
Gardening, as is fermenting is the handiest excuse for being a philosopher. Nobody guesses, nobody accuses, nobody knows, but there you are, Plato in the peonies, Socrates force-growing his own...
Don't Pour That Whey Down the Sink: Your Guide to Liquid Gold
Your whey represents living culture, concentrated nutrition, and culinary possibility. Treat it accordingly. Plus - it does NOT belong down the drain.
More about me and The Fermentary:
'Friends would come to my kitchen—crocks groaning with different pickles and jars bubbling with alien-looking things inside—and always leave with a jar of something new.'
Amazake: Japan's Natural Sweetener
Amazake isn't just a drink. It's a natural sweetener you can use in place of sugar in baking, smoothies, porridge, and desserts. It's a marinade base for fish and vegetables....
Gut Health and Fermented Foods
Written by Sharon Flynn — Founder of The Fermentary, author of Ferment for Good and...
The Science of Fermentation
At its core, fermentation is about working with nature rather than against it. You're not forcing microorganisms to do your bidding—you're creating conditions where they can do what they do...
On Salt.... why we need it and so to love it
Salt and Fermentation Salt is the most critical ingredient in fermentation—more important than the vegetables,...
Life and time, in a shop (Newsletter, May. 2022)
(Long story short - we have a little store in Fitzroy North that is...
MORE ABOUT PIQUE X TF
The Fermentary x Pique Seasons Old Tricks, New Fizz Written by Manon Houg A collaboration...
An Easy Way to Bring Magic In
Usually, my ferments are my benchtop garden, so many billions of tiny microbes in jars it should be called a farm -a kitchen bench farm. But look what I did last autumn. I really didn't expect...
David Asher and Milk Kefir
How did we make cheese before proprietary starter cultures were grown in labs and why do many of our cheeses taste the same in Australia?
Food Wood with Anthony Nelson
Highlighting the local and talented makers we have met through this fermenting journey, and later designed products with to use ourselves and share on our website - please meet Anthony...
This Microbial Life
What Western medicine has historically merely seen as a digestive system that has to work,...
Cooking at the Table
A communal tabletop cooker is great for a long intimate dinner for two, a rowdy family...