fermentation

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Latest blogosphere posts tagged “fermentation”

 

• Carrot pickle melange

  
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  So. PICKLES. I love pickles. You may have noticed me loving pickles over the past year or two as I merrily made pickled beets and refrigerator dills and curtido de repollo . If I ever form a band, its going to be called Zesty Pickle, and the first single will be called Cronching. Okay? This week it was time ...
  5 days ago

• From the Juice of Grapes to the Drink of the Gods

  
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  Strict Standards : strtotime(): It is not safe to rely on the systems timezone settings. You are *required* to use the date.timezone setting or the date_default_timezone_set() function. In case you used any of those methods and you are still getting this warning, you most likely misspelled the timezone identifier. We ...
  6 days ago

• Adding Culture To My Life

  
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  New Pond Farm, Redding, Connecticut Among the many beautiful features of the town where I live is New Pond Farm , a 100-acre working farm (very small scale) and education center. The programs offered are always high quality and wonderfully diverse. And affordable! I mean, how often have you seen an interesting ...
  6 days ago

• fermented mustard greens

  
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  To prepare for my fermentation class on Saturday, I’ve been experimenting with fermented vegetables in small batches.  We’re making sauerkraut … Continue reading »
  1 week ago

• Germs and Bacteria Can Be Good For You?

  
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  Research about the trillion microorganisms or microbiota inhabits our bodies is revealing that bacteria and germs play a part in maintaining, rather than lessening, our health.
  1 week ago

• Androgen Threesome: BPA Exposure & Free Testosterone in Men. TRT Good For the Prostate. DHT, Allopecia (Hair Loss) & Monascus Fermentation. Plus: Mycotoxins in GCB Supps

  
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  Coffee and green coffee bean extracts are by no means the only way by which you are exposed to mycotoxins. Corn, for example, is likewise a favorite for the toxic mold. The same goes for almost all other grains. Common routes of exposure are, amongst others cereals, bread s, wines, and even mils and meats (of swine ...
  2 weeks ago

• Culinary Chemistry: The Truth about Soy Sauce and Gluten Content

  
  The Rambling Epicure — Authority: 137
  Food writer, Culinary Chemistry, The Rambling Epicure by Jenn Oliver Soy sauce has been around as a staple condiment in Asian cuisine for thousands of years , used for flavoring all manner of dishes and foods. It’s prized for the “ umami ” character it gives to the overall taste of a dish, and can have ...
  2 weeks ago

• Why do magnets affect plant growth?

  
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  A magnet is any object that has a magnetic field. The most common magnet is the bar magnet which is a rectangular magnet with a positive and negative ends. Magnets have various applications and one of them is involved in plant growth – magnets affect plant growth. In 1862, Louis Pasteur was experimenting on the ...
  2 weeks ago

• Stevia First Corp. (STVF): Upside Potential in the Growing All-Natural Sugar Substitute Market

  
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  By Phil Lassiter Stevia First Corp. (STVF) is a small $25 million company that operates in an enormous $100 billion sweetener market. Its targeted market is in stevia, the all-natural sweetener, a business that is expected to reach $2 billion by next year and is expected to continue growing at 30%; not bad for an ...
  2 weeks ago

• Win a Free Copy of Real Food Fermentation

  
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  Win a free copy of my book! Quarry Books is hosting a give-away on Goodreads. Two winners will walk away with free books. Click here to enter.
  2 weeks ago

• Cultivating Relationships

  
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  There are but few strands of a densely interwoven web of relationships that can sustain and enrich us. Fermentation is one way in which we may consciously cultivate this web. This is the daily practice of cultural revival. By engaging life forces, we rediscover and reconnect with our context.  - Sandor Katz, ...
  2 weeks ago

• Winemaking: How is Wine Made?

  
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  Making wine is actually a much easier process than one might expect. Although winemaking is a skill that predates most recorded history, many wine aficionados do not understand the basic process. This article attempts to break down the winemaking process into five simple steps for transforming vineyard grapes into ...
  2 weeks ago

• Kicking Up The Pantry With Preserved Lemons

  
  Sustainable Pantry — Authority: 112
  Lemons + salt = sunshiney day. Preserved lemons are a relatively new addition to my pantry since my friend’s  mother, Josiane, coached me through making my first batch last year. Josiane is Moroccan, and assured me they were easy to make, and essential to have on hand. How right she was! Once they were in my ...
  3 weeks ago

• How is White Wine Made?

  
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  The other week I posed about the process of making red wine, and had a great response from customers. So, without further ado, here is the process of making white wine! Did you know that white wine can be made with red or white grapes? The major difference between  making red wine  and white wine is that the ...
  3 weeks ago

• Zymurgy on the shelf or ZZzzz And Scene. Goodnight! Exploring storytelling through dreams.

  
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  From fruit to punch. ZZZ, are we cheating by using a string of ZZZs for the last post of the A to Z Challenge? Okay, lets talk about Zymurgy instead. Zymurgy is the study or practice of fermentation in brewing, winemaking, or distilling. Its the last entry in my little computer dictionary. How fitting is that? Lets ...
  3 weeks ago

• Sauerkraut Check-in

  
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  Tried the second batch of kraut and it turned out okay. I left in in for four weeks this time and unfortunately there was some mold situation during the last week. Apparently you can scratch it off or remove that layer and, sure enough, the kraut was totally fine. However, the thing stank up the whole apartment and it ...
  3 weeks ago

• The Health Benefits of Fermented Foods

  
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  When we say that a food is "fermented", we generally mean that it has been transformed one way or another by microbes--bacteria, yeasts, molds, or some combination. Molds play a role in the creation of some kinds of cheeses and cured meats (dried sausages, for instance), along with soy sauce, among other things. ...
  4 weeks ago

• Tempeh Part II: Making Tempeh with Barry

  
  Sustainable Pantry — Authority: 112
  This is Barry . He makes tasty, organic  tempeh together with his business partner, Gordon. Although the website for Barry’s Tempeh is “ growninbrooklyn.com” , the tempeh is actually made in Queens at The E-Space , a communal industrial kitchen in Long Island City. (You can read more about other ...
  4 weeks ago

• The Skinny on Fermentation: Chutney

  
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  {Another post from our resident fermentation guru, Jesse Frost of Rough Draft Farmstead . If you haven’t yet, you really need to pick up a copy of Jesse’s new book,  Bringing Wine Home . It’s a fast and strangely riveting read considering my interest/knowledge level about fine sustainable wines was pretty ...
  4 weeks ago

• Cargill Inc. and Stevia First Corp. (STVF): Fermentation Processes Could Be Worth $1 Billion in Sales

  
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  By Glen S. Woods Stevia is unquestionably the fastest growing of all zero calorie sugar substitutes on the market. The global market for stevia rose from roughly $20 million in 2008 to an estimated range between $800 million to $2 billion in 2011. Furthermore, stevia is forecasted to continue to see a 30% growth rate ...
  4 weeks ago

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