Tag: fermentation

DIY Sriracha: Make it at Home and Never Worry About a Hot Sauce Shortage Again

DIY Sriracha: Make it at Home and Never Worry About a Hot Sauce Shortage Again

| February 5, 2014 | 2 Comments

The Sriracha shortage may be over, but there’s no reason to rely on the factory-made sauce when it can be fermented and bottled at home. Even better—DIY Sriracha is easily adaptable to suit varied tastes in heat, sweetness, and potency. Kate Williams runs through the steps.

Continue Reading

An Omnivore’s Dilemma: Would You Eat Michael Pollan Microbe Cheese?

An Omnivore’s Dilemma: Would You Eat Michael Pollan Microbe Cheese?

| November 25, 2013 | 0 Comments

Making your own cheese and yogurt is all the rage these days. Now a scientist has taken the DIY craze to an entirely new level. She and an artist have made cheeses using the microcritters on their own skin, as well as those from famous folks. The curds are on display at a museum.

Continue Reading

America, Are You Tough Enough to Drink Real Russian Kvas?

America, Are You Tough Enough to Drink Real Russian Kvas?

| August 11, 2013 | 0 Comments

Russians have been drinking kvas, a barely alcoholic fermented grain drink, for centuries. But the kvas sold commercially in the U.S.? It’s largely just a wimpy, watered-down, sugary version, say aficionados. Now some new kvas makers are hoping Americans will embrace traditional, hard core versions of the drink and its tangy, sour goodness.

Continue Reading

How to Make Kombucha: An Illustrated Mother/Daughter Tale

How to Make Kombucha: An Illustrated Mother/Daughter Tale

| May 21, 2013 | 2 Comments

See how a dripping blob of bacteria and yeast makes fizzy, homemade kombucha and bonds a mother and daughter. Liberally illustrated with drawings of Kombucha Killers, Vessel Guide, Friendly Add-Ins, Dangers Signs and Brewing Steps.

Continue Reading

First Impression: Healdsburg SHED

First Impression: Healdsburg SHED

What would a wine country locavore’s paradise look like? Stephanie Rosenbaum talks to Cindy Daniel, owner of Healdsburg’s new SHED, a 21st-century grange, store, and sustainable-living center.

Continue Reading

Why You Shouldn’t Wrinkle Your Nose At Fermentation

Why You Shouldn’t Wrinkle Your Nose At Fermentation

| April 7, 2013 | 0 Comments

It’s delicious, it’s nutritious and it’s basically rotten. Fermentation is the hot culinary trend, and as Weekend Edition food commentator Bonny Wolf explains, the preservation process gives food a flavor unique to time and place.

Continue Reading