Search Results for: label/fermentation

56 results

Remember to Label Those Jars!

Mr. Homegrown
Food, Food Preservation
10 Comments
“Label, label, label!” This was one of the most important lessons I learned in my Master Food Preserver training. You’ll note, from the jars above, that I’m not very good about this. When were those jars canned and what’s in them? I have no idea. They were probably the result of some late night canning frenzy two years ago. At the time I probably thought to myself, “I’ll label them in the morning.”...

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A Lacto Fermentation Kit Made With a Canning Jar

Mr. Homegrown
Fermentation, Food
13 Comments
Chef Ernest Miller gave all of us in the Master Food Preserver class a very clever lacto-fermentation kit he designed and sells at the Farmer’s Kitchen in Hollywood. As a class, we’re all making a batch of sauerkraut. Made out of a Le Parfait canning jar with a hole drilled in the lid to fit a fermentation lock, I already know this handy device will replace the large ceramic crock we have used in the past for pickle and kraut makin...

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Fermenting culture wih Sandor Katz

Mrs. Homegrown
Fermentation, Food
4 Comments
Katz chats up Master Food Preserver and author Kevin West Last night Erik and I went to see a talk by fermentation guru Sandor Katz, hosted by the Environmental Changemakers. Being a huge Sandor Katz fangirl, I was thrilled to get a chance to see him in person. These days he’s sporting a charming 19th century mustache! His first book, Wild Fermentation, was one of those really important, life-changing books for me. It might sound...

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Looking for the Union Label

Mr. Homegrown
Domesticus
3 Comments
We’ve got a bad case of Ohrwurm, a German expression translated as “earworm” and used to describe a song stuck in your head. Our earworm came after a search for union made socks and underwear on the internets recalled a highly catchy ad jingle from the roller disco era, “Look for the Union Label” (youngsters can watch it on youtube here). We looked for the union label and we were surprised to find it via a company c...

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Daikon Radish Pickles

Mr. Homegrown
Fermentation, Food
13 Comments
 Don’t cut your radishes like this!Cut them in coins. See comments. Even though we know–intellectually–that for centuries people have preserved food via lacto-fermentation, again, as with cultured milk, it is a head trip for grocery store kids like us to soak some veggies in brine for a few weeks, open them up and chow down. Lacto-Fermentation is a process in which naturally occurring lactic acid producing bacteria are...

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Fermentation Update–Filmjölk

Mr. Homegrown
Fermentation, Food
6 Comments
Survive LA declares Fermentation Month a success! During the month of March the Homegrown Revolution kitchens were full of strange jars full of burbling mixtures. We are pleased to report that none of these experiments have failed, and that we have not yet succeeded in contracting food poisoning. One of our most successful ferments was a Swedish milk product called filmjölk. This starter came to us as an unexpected gift. We’d never been fi...

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Injera

Mr. Homegrown
Bread, Fermentation, Food
2 Comments
Hermann Göring is alleged to have said “When I hear the word culture I reach for my gun”. These days when Homegrown Revolution hears the world culture we reach for our knife and fork, since our compound’s test kitchen has been busy experimenting with the bubbling and frothing world of live cultures through the ancient art of fermentation. We revived our sourdough starter (to be explained in a future post), and cooked up a batch...

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No-Knead Artisinal Bread Part I

Mr. Homegrown
Bread, Food, Recipes
11 Comments
...rk Stambler and Teresa Sitz of the Los Angeles Bread Bakers. I’ll post a specific recipe once my method crystallizes a bit more. In the meantime, this is the general way I’ve been baking. All the mixing and first fermentation can take place in a plastic tub or large bowl. 1. The night before I mix my dough I take some starter, add flour and water to create the “levain”. Starter is made by mixing dough and water and letti...

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Pickled!

Mr. Homegrown
Fermentation, Food
2 Comments
...on cheap, shippable commodities, which is why these traditional types of pickles are rare outside of expensive health food stores. For those of you who couldn’t make it or those of you who’d like to try some other fermentation projects, we strongly recommend picking up a copy of Sandor Ellix Katz’s book Wild Fermentation ....

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