I have to say that my honey wine attempt worked out rather well. It was a little on the sweet side, but had a very nice flavour. It was also dead easy, so I’ll definitely be repeating the exercise.
After finding a source for Tempeh starter recently, I had the opportunity to try making Tempeh. I used the recipe from Sandor Ellix Katz’s book, ‘Wild Fermentation‘, and have also culled some info from his new book, ‘The Art of Fermentation’ to round things out: 2 1/2 cups soybeans 2 TBSPs vinegar 1 tsp Tempeh Spore […]
Good news, readers! After many hours of fruitless google searching, I have finally stumbled upon a store which sells Tempeh spores and Kefir grains in Montreal: MycoBoutique. Both water and milk Kefir grains are available. I decided to go with the water grains, since I’m interested in doing both dairy and non-dairy ferments, and from […]
I do enjoy the occasional kombucha…but at about $4.00 a pop, they’re not exactly cheap. Combine a financial incentive like that with the fact that I like to do things myself, and you can see why I’ve wanted to try my hand at making kombucha for a while. I only needed to decide was how to […]
Okay, so, I few years ago, I became interested in fermentation (probably as an offshoot of my interest in sourdough?), and came across Sandor Ellix Katz’s website, Wild Fermentation. After perusing the site, I became so excited that I decided to order his book of the same name. It’s a very informative book, and it’s also […]