Michael Grant – Page 16 – Urban Fermentation

What Milk Kefir Grains Are Made Of

Once your kefir grains have rehydrated and you have make a few batches of kefir they may start to get bigger and you start to wonder what are they made of. Kefir grans are made of polysaccharides,...

Can water kefir be made with milk kefir grains?

Now that you have started making milk kefir you probably heard about water kefir and wondered if you can make water kefir from milk kefir grains. Milk kefir grains are home to 30-60 microbial...

Can Vinegar be Easily Made from Mead at Home?

When starting a new vinegar project it is always fun to try something new but when you make something like vinegar (which can take months) it is nice to know you will end up with something you...

Does Homemade Vinegar Contain Alcohol? How To Reduce It

When you first start making vinegar and find out that vinegar is basically spoiled wine or some other alcoholic beverage this question comes to mind. Vinegar is produced when acetic acid bacteria...

Three Reasons Why Your Water Kefir is Not Carbonating

When first starting out making water kefir you may find that your water kefir has become flat even after your grains are fully activated. The cause is usually one of three things; ambient...

Does Homemade Vinegar Need Refrigeration?

When you start making your own vinegars there is always the worry that leaving them out at room temperature can cause them to go off and somehow poison you and your family. Spoilage bacteria...

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.