Every generation builds new infrastructure to do the same thing: give the culture the right conditions, then get out of the way. The sourdough keeper and fermentation controller are the latest iteration in a very long line.
Explore San-J's rich history, unique Tamari flavors, and commitment to quality in Japanese fermentation. Perfect for culinary professionals and home cooks alike.
The post Takashi Sato, an 8th-generation soy sauce brewer appeared first on Food & Beverage Magazine.
Eine sehr gelungene Premiere.
What Is Orange Wine? Orange wine is often misunderstood before it is even poured. The name does not refer to oranges, orange flavour, or citrus infusion. It refers only to the colour that can appear when white grapes are fermented with their skins. Even that colour can vary widely, from pale gold to deep amber. ... Read more
The post LEARNING ABOUT WINE What is Orange Wine? first appeared on My…
submitted by frodololo to fermentation
14 points | 3 comments
After a year without my ginbug, I started a new one to get back into brewing sodas over the summer. It’s alive and almost ready to be user for sodas :)
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Nina Katz tunes in to one of the newer trends in coffee and finds that co-fermentation derives as much from human partnerships as from pairing honey with beans.
The post Limited-Edition Coffee, Long-term Partnerships appeared first on Edible New Mexico.
submitted by Draconic_NEO to fermentation
28 points | 1 comments
https://www.youtube.com/watch?v=pTOHrYA5Q0g
Has anyone seen this video yet? It’s definitely a cool concept, at least in my opinion.
If you haven’t watched it, the basic idea is that since brine can be reused Cody made a jar that is U shaped with two different ends, one end that you feed the fresh veggies into, and the other end…
Miso is a Japanese fermented paste that is rich with earthy, salty, umami and slightly funky flavour. It’s one of the most versatile fermented pastes (and there are quite a few pastes out there), used in both savoury and sweet cooking! Find out everything you need to know about miso, from exactly what it is [...]
The post Pantry spotlight: Everything you need to know about miso paste appeared…
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Today, sushi has come a long way from the narezushi days, mostly due to societal changes in Japan. In the 19th century, explosive economic growth and a busy working class led to the genesis of modern sushi culture. It was during this period that sushi became a fast food, with vendors packing pre-cured fish on top of vinegar-seasoned rice and selling it on the street. “People started learning…
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