Michael Grant – Page 8 – Urban Fermentation

How to make kombucha

I am an advocate for fermentation I believe that it is a healthy practice which has helped generations of people preserve food staples, infuse flavors, derive health benefits and help digest hard to...

How to Make Fermented Hot Pepper Vinegar

This is an extreme method of making vinegar. It only uses three ingredients and is similar to making any other fresh fruit vinegar. Jalapenos are the peppers used here but any other type...

How To Store Homemade Fermented Peppers

Now that your fermented peppers have been fermenting for a while and you like the texture and flavor, how do you keep them so they are available the next time you make tacos or need to add some heat...

How to Safely Ferment Peppers Without an Airlock

When you first start your fermenting peppers it can ba a little scary. After all you are doing something which most people would consider unsanitary practices, leaving peppers out on the...

How To Use Vinegar During Fermentation

Vinegar is one of the most versatile ingredients in the kitchen. It comes in many styles and brands, can be made from any food which contains sugar or alcohol and has been used to make...

Why Homemade Yogurt Gets Slimy, Stringy or Ropey: Easy Fixes/Uses

Once you have been making yogurt for a while you will probably have a batch or two which don’t seem quite right. Your yogurt may have gelled but it seems slimy or stringy. It holds...

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.