Fermentation 411

Luke Iseman

Luke Iseman makes stuff, some of which works. He invites you to drive a bike for a living (dirtnailpedicab.com), stop killing your garden (growerbot.com), and live in an off-grid shipping container (boxouse.com).

2 Articles

By Luke Iseman

Luke Iseman makes stuff, some of which works. He invites you to drive a bike for a living (dirtnailpedicab.com), stop killing your garden (growerbot.com), and live in an off-grid shipping container (boxouse.com).

2 Articles

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Yeast under a microscope, via Wikipedia

Chelsea Green has 2 great posts with Sandor Katz, author of “The Revolution Will Not Be Microwaved: Inside America’s Underground Food Movements” and “Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods,” on the wonderful world of fermentation.

First, here’s license to experiment (if you needed it):

More than anything, I would recommend working with what you’ve got. Preserving the garden harvest does not require highly specialized exotic ingredients. In general, I would recommend using less refined versions of any ingredient. Unrefined sea salts typically contain a broad spectrum of minerals, including iodine. In table salt, the trace minerals are removed from the sodium chloride and then iodine is added back in (along with anti-caking chemicals). If you can, use ingredients that are less processed and which you can easily trace to their origins.

And secondly, exactly what I had been looking for: How to Brew Amazing Beer in Vast Quantities.

If you’ll excuse me, I have to go buy some hops and barley now:)