Michael Grant – Page 11 – Urban Fermentation

Six Steps To Start Fermenting and Four Easy Methods For Beginners

Fermentation is a fun and creative hobby that produces new flavors which can add interest to any meal. I started to make my own ferments by making kombucha after drinking the store bought...

Is Food Fermented With Yeast and Bacterial Cultures Safe

I know it seems contrary to the current food safety regulations to leave perfectly good food out of the fridge to allow bacteria found naturally in the air to decompose it. When I first started...

Why Kombucha Tastes Like Vinegar

When I started making my own kombucha I got a little carried away. I found an old slow cooker which held a gallon and a half of kombucha, add to that the gallon of kombucha I was making every...

Is Apple Cider Vinegar Fermented?

Apple cider vinegar is a standard vinegar which is found in most kitchens. It is relied on to add tang to dressings, rizing power to quick breads and helps to eliminate pathogens from salad...

The Best Kind Of Tea For Kombucha

I learned how to make kombucha at a fermentation class at a community center. The first batch of kombucha I made used the cheapest bagged tea available. Being a beginner I went out and...

Can Kombucha be Consumed After the First Ferment

Before there were reliable ways to seal fermented beverages kombucha was consumed once it had acidified and used most of the easily fermented sugar in the liquid. It was not flavored with fruit...

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.