Michael Grant – Page 7 – Urban Fermentation

How To Make Fermented Jalapenos

Jalapenos have a wonderful flavor as well as some nice heat making them a great addition to Taco salad, chili, sandwiches, scrambled eggs or any other recipe you want to spice up a bit. This...

How To Make Fermented Salsa

Most store bought salsa is preserved with vinegar and heat. This adds the acidity to the salsa which keeps it from spoiling and destroys any unwanted bacteria found in the salsa. When...

Fermented Taco Salad

Taco salad is one of my favorite meals, it is spicy, creamy and full of flavors. Although taco salad can be difficult to digest in its classic form this recipe is full of probiotics and...

Tangy Turmeric and Ginger Tonic

Ginger and Turmeric are in the same botanical family of zingiberaceae and as such are very similar in appearance. They are powerful flavor enhancers and have been used by health practitioners...

How Long Will Homemade Yogurt Last in the Fridge

There is not an easy answer to this question as there are many factors which affect the length of time homemade yogurt will last. The temperature of the fridge, type of milk used, length of...

Probiotic Kefir Fruit Smoothie

Smoothies are a great way to have breakfast on the go. They are packed with vitamins and minerals providing you with great nutrition with the added benefit of being portable so you can have it...

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.