Michael Grant – Page 10 – Urban Fermentation

What it Means When Food is Fermented

We hear fermented foods being promoted everywhere, even the medical establishment has conceded that eating a diet with some fermented foods is good for your health. With the popularity of food...

Does fermentation make peppers hotter? The truth about capsaicin

I love hot food. Hot sauce, spicy mustard and cayenne pepper are a standard in my kitchen. The flavors of the various peppers are very individual along with the intensity of the...

7 Easy Ways to Prevent Mushy Fermented Pickles

There is nothing like biting into a nice cool crunchy fermented pickle. The flavor just explodes in the mouth as the lactic acid, salt and umami spreads throughout the mouth. Pickles are...

How Long Hot Peppers Can Be Fermented

Hot peppers are a fun and interesting fruit to ferment. They come in a wide variety of shapes, sizes and temperature ratings. The amount of sugar found in the fruit is the real...

Three Reasons Why Your Homemade Yogurt is Sour

Yogurt has a slightly tangy flavor accompanied by sweetness from the leftover sugar in the milk so when you add it to a bowl of fruit or on top of cereal it provides a nice tangy addition to the...

Does Vinegar Kill Fermentation Bacteria and Yeast?

There are few things in the kitchen which are as versatile as vinegar. It is used in recipes, cleaners, food preservation, sanitation and in some cases even medicine. It is prevalent in...

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.