Michael Grant – Urban Fermentation

The How and Why of Making Keto Yogurt

Like any diet regimen the keto diet restricts some foods while encouraging the consumption of others. Keto is focused on the total number of carbohydrates which can be found in a food compared...

How to make extra strong vinegar

When making homemade vinegar it is important to reach a minimum pH of 4.0 as this acid level will prevent unwanted bacteria and molds from causing the vinegar to go off. Although most vinegar has a...

What fruit makes the best vinegar

Vinegar has been made from a variety of sources from grapes to grains and everything in between and depending on the application, time restrictions and what you want the vinegar for will determine...

Can Homemade Yogurt Be Keto Friendly

Like any diet plan the keto diet relies on a certain set of parameters which make some foods allowable while making others off limits. Yogurt with its healthy reputation for being a probiotic...

How to make natto from natto beans

Natto is a live fermentation product made from cooked soy beans and inoculated with bacillus subtilis, a common bacteria found mostly in grasses. This bacteria is still present in natto beans...

What is Miso Made From?

By the time you open a container of miso it is at least 6 months old. It has been cooked, blended, incubated and aged and as a result it is hard to detect what it was in the first place. ...

About the Author

Mike has been an enthusiast of fermentation for over ten years. With humble beginnings of making kombucha for himself to the intricacies of making miso, vinegar and kefir. He makes a wide variety of fermented foods and drinks for his own consumption and family and friends. Being a serial learner he began experimenting with a wide variety of fermented products and learning widely from books, online from content and scientific studies about fermentation, its health benefits, how to use fermented food products in everyday life and the various techniques used to produce them both traditionally and commercially. With a focus on producing his own fermented products in an urban environment with little access to garden space he began Urban Fermentation to help others who want to get the benefits of fermentation in their lives. He provides a wide variety of content covering fermented drinks like kombucha and water kefir, milk kefir and yogurt, vinegar production and lacto-fermentation such as pickles, sauerkraut for those who have to rely on others for food production. With an insatiable hunger to know more about fermentation from all nations and cultures he also has learned to make natto, miso and soy sauce, with more to come as the body of knowledge about fermentation is constantly expanding and becoming more popular as time passes.