Fermentation

Fermentation, Food Safety, Food Safety at Home

Understanding and Making Kombucha

July 25, 2019

What is kombucha? Kombucha is a lightly effervescent, cider-like beverage, made by fermenting sweetened tea. It is produced using a starter culture of bacteria and yeasts called a SCOBY (Symbiotic Colony of Bacteria and Yeast). A mature SCOBY resembles a flat, jelly-like pancake, often referred to as a ‘mushroom’ or […]

Fermentation, Food Safety, Food Safety at Home

Understanding and Making Kimchi

July 25, 2019

What is kimchi? Kimchi is a flavorful, sour, salty mix of fermented vegetables and seasonings that plays an important role in Korean culture. There are more than 200 variations of kimchi; the types of ingredients and the preparation method have a profound impact on the taste. Napa cabbage, radishes, green […]

Fermentation, Food Safety, Food Safety at Home

Sourdough Starter Best Practices

July 25, 2019

Sourdough Starter Best Practices Sourdough bread can safely be made at home, following best practices to cultivate a healthy and viable sourdough starter, or culture. Maintaining a sourdough starter involves managing an ecosystem of microscopic yeast and bacteria. The key to ensuring a healthy sourdough starter is controlling the factors […]