Michael Grant – Page 9 – Urban Fermentation

Differences of Kombucha and Apple Cider Vinegar Simpley Explained

Kombucha and apple cider vinegar are both well known as healthy, versatile fermented liquids. They are used for some of the same reasons whether it be their health effects or taste. This leads...

How To Easly Use Mason Jars to Make Kombucha

Mason jars are everywhere. They can be found in thrift stores, hardware stores, grocery stores and online. With their prevalence they have been used for a variety of things which they...

Alcohol in Fermented Ginger Ale: Easy Ways to Limit it

All fermented foods have some amount of alcohol in them. Even lacto-fermented vegetables have some yeast growing in the culture which produces alcohol. Commercially produced ginger ale...

Is Homemade Yogurt Safe to Eat?

Yogurt has a long and interesting history which has only recently included commercial manufacturing. For most of its existence it has been made by those who are consuming it. There are a...

How Long to Steep Tea For Great Kombucha

Kombucha has been made at home all over the world with many different variations from the type of tea to the method of sweetener and yes how long to steep the tea prior to making the kombucha. ...

Four Easy Ways to Shorten Yogurt Incubation Time (Fast Yogurt )

Fermentation is not a fast process. There are no fermentation recipes found in microwave cookbooks so when I say fast I mean “faster than normal”. To make yogurt fast you need to...

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.