Fermented foods, traditional techniques, and fermentation culture.
I grew up in New York City, and from a young age, I loved all kinds of pickles. Little did I imagine that those delicious, crunchy, garlicky pickles would one day lead me on a journey of discovery and exploration. In truth, besides pickles, fermented products such as bread, cheese,…
From obtaining a tea mother and the tea, sugar and water ratio to second fermentation and identifying mould, this 20-question guide sets out specific methods for making kombucha at home.
Perhaps you have already heard of homemade pickles, kimchi, or kombucha; they seem to have become the latest craze among young people. In reality, you may never have considered that fermented foods are actually staples in our kitchens—be it soy sauce, vinegar, wine, cheese, miso, or fermented bean curd, they…
I. The word ‘fermentation’ always evokes a sensory longing for foods with rich, mellow textures. Yet, rather than being a culinary art, fermentation is more akin to a gift from nature. As experience and knowledge accumulated, humanity learned to make slight adjustments to external factors, such as ambient temperature, working…
Shuyu, who keeps microbial cultures in a courtyard house in Gulou, Beijing, and Korean-American astrophysicist Kiwon re-ferment only premium Chinese tea into a sweet and sour drink; friends portion, blind-taste and post it, carrying its flavour to small towns and cities during the pandemic.
