Michael Grant – Page 15 – Urban Fermentation

How to Maintain a Healthy Kombucha Scoby

When you first start making kombucha you may be concerned with contamination from pathogenic and other unwanted bacteria and molds which can make your kombucha undrinkable. Although this is a...

How Milk Kefir Can be Used for Cooking Almost Anything

So you have started making milk kefir, your grains are growing and as a result you are making more and more kefir. Every time you open the fridge you are reminded that you have too much kefir...

How to Make Homemade Vinegar Without a Vinegar Mother

There seems to be a lot of confusion about what a vinegar mother is and what role it plays in the production of vinegar. It seems to be a prized ingredient which is guarded and cared for...

Five Easy Ways To Take a Break From Making Kefir

Once you have started making kefir it can seem like you are locked into a routine which you can’t get out of. Every day you need to strain your grains out of the fresh kefir and add more...

Seven Simple Steps to Make Your Own Kombucha Vinegar

Anyone who has been making kombucha for a while has had the experience of forgetting about a batch in the back of a cupboard or left a bottle of kombucha soda fermented too long. Upon tasting...

Why Homemade Lacto Fermented Pickles Get Fizzy

When you first start making lacto fermented pickles you will find that a few days into the process if you are using a sealed jar it will start to pressurize and need to be burped (opening the lid...

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.