Articles: Fermentation
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!…
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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…
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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…
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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…
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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.…
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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…
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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…
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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…
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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…
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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…
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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…
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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…
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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…
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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…
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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…
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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…
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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…
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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,…
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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.…
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Recipe: Sour Pickles
Growing up in New York City, experiencing my Jewish heritage largely through food, I developed a taste for sour pickles.…
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