Michael Grant – Page 12 – Urban Fermentation

What Happens When Yogurt is Incubated Too Long

So you forgot about your yogurt and it has been in the incubator for longer than you usually ferment it for. You wonder if it is still good or will I get sick or worse from eating it, how long...

Does Kombucha Need to Breathe?

When someone is asking this question they are usually wondering if they can seal the fermentation container for the first fermentation and restrict the microorganisms in the culture access to oxygen...

Can Plastic Containers be used in Fermentation

When you first start to ferment your own foodstuffs there is always the question about what can be used for the various fermentations you want to try. It seems like there are always more things...

Why Salt is Used for Vegetable Fermentation: 3 Good Reasons

This is one of the frequently asked questions about vegetable fermentation. It comes from the idea that salt is unhealthy. Although there are many studies regarding salt in our diets the debate...

How to Store Homemade Vinegar

When you first start making homemade vinegar there are always those residual concerns about contamination and getting sick or worse from homemade vinegar. The idea that random bacteria which...

Is the Clear Liquid on Top of Yogurt Edible

Opening a container of yogurt to find a layer of yellowish clear liquid sitting on the top of it is one of those things which begs to the question “Should I eat this or just throw it out?”,...

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.