Here is my second attempt at dehydrating fermented vegetables. This time I tried a plain and spicy version of dehydrated garlic dill grean beans (a.k.a. dilly beans). This isn’t about creating survival food. For me, this is about flavor exploration. In this second attempt at fermented vege...…
Kefir is simple to make but it is also easy enough to mess up through curiosity. My latest experiment was to brew kefir like it was made long ago but I took way too many liberties to make this a worthy test. The first kefir grains are believed to have formed inside of animal skin pouches. Origin...…
I never would have imagined being captivated by a slimy and viscous dairy product, but I am. Of all the heirloom yogurts that I keep, viili and piimä are my favorites. Today I will show you how easy it is to to make your own viili once you obtain the “seed” culture. Viili is a t...…
My fermented foods do not always turn out as planned. Sometimes they are a little funky but still edible. Other times they are beyond salvage. In the process of making my first semi-hard cheese, I experienced the latter. While disappointing and wasteful, fermented mistakes are a good thing. They...…
Here marks my foray into dehydrating sauerkraut and other fermented foods. I’ve had some mild success with making yogurt leathers, but now this is for serious. I’ve ventured out into the wild to experiment and see what flavors and mishaps I will encounter when ferments turn dry. Ferm...…
While it is becoming much easier to source a kombucha SCOBY either from an online retailer or locally from a friend, you can just as easily pick up a bottle of kombucha at the grocery store and grow your own SCOBY. The true origins of kombucha and the mother culture are unknown. Somewhere along ...…
FermUp is a podcast and blog about food fermentation. We cover the what, why and DIY how-to. Learn ways to ferment common food items and exotic relatives. If it is fermentable and edible, we will eat and write and speak all about it.
Listen
Now 
Subscribe via RSS