There Will Be Kraut–Lecture on Fermentation at the Historic Greystone Mansion

I’ll be delivering a lecture on fermentation as part of a two day fermentation fest put on by the Institute for Domestic Technology. From the description on the IDT website: Let the kraut begin! Healthy, tasty, fermented foods are the new “health foods”. Though ages old, fermented foods are nature’s natural way of food preservation, with an added twist: they’re good for you! See why über che...

Continue reading…

Back on the Yogurt Train: How to Make Yogurt

...to make yogurt. In fact, I do believe we covered it in our book. Thing is, back in the day when we made yogurt, it was Erik’s job. When he slacked on it, I didn’t even consider picking it up. Chalk it up to the mysteries of division of labor in a household. Anyway, we went to see Mark Frauenfelder talk about his great new book, Made by Hand , and one of things he mentioned was how much he and his family are digging making their own...

Continue reading…

Why You Should Proof Bread in the Refrigerator

...e more time to pre-digest the flour. Researchers are looking at the possibility that sourdough cultures and long fermentation times may alleviate wheat allergies. There’s no solid proof of this but it makes intuitive sense to me. Loaves proofed in the fridge hold their shape better when baked. Proofing in the fridge slows down but does not entirely stop fermentation. With the breads I make I’ve found that between 12 and 24 hours in t...

Continue reading…

Looking for the Union Label

...derwear 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 called Union House which carries a functional, if unexciting line of apparel. Unless hipsters take to golf shirts in an ironic fashion judo move, these offerings will never be cool like the domestically m...

Continue reading…

Harvesting and Drying Calendula

...a previous post I talked about growing Calendula. This post I’m going to talk about harvesting and drying it. The next post I’ll do on the topic will be about making a skin-healing salve from the dried petals, olive oil and beeswax. When to harvest:  Start harvesting your Calendula as soon as the first flush of flowers is in full bloom. Don’t try to “save” the flowers. The more you harvest, the more flowers each pl...

Continue reading…

Mandrake!

...er’s Sacred and Herbal Healing Beers that has inspired ambitious plans of a fall and winter season of beer making (things are too little too hot around right now for fermentation). What separates Buhner’s book from both the geeked-out world of middle-aged home brew aficionados on the one side and the Budweiser frogs on the down-market other is his emphasis on the ancient and sacred elements of beer making which used to be, he claims,...

Continue reading…

Making Tofu From Scratch at the Institute of Domestic Technology

...ute of Domestic Technology, founded by our friend Joseph Shuldiner. The IDT is not your usual cooking school and its offerings are difficult to define succinctly. If I had to take a stab at explaining what the IDT does it would be that it teaches things worth doing from scratch that most people haven’t attempted since the pre-Betty Crocker era: cheesemaking, home coffee roasting, bacon curing, bread baking, jam and exotic projects like maki...

Continue reading…

Daikon Radish Pickles

...rt water. Note that you must use salt that has no additives-check the ingredients of your salt to make sure that it contains nothing but salt. Additives in salt can prevent the lacto-fermentation process from occurring. Bottled water is best, but we used LA tap with no ill effects. The worry is that the chlorine in tap water will also interfere with the culture. Peel and slice the daikon, and pack it into a very clean quart sized mason jar. Add...

Continue reading…

Fermentation Update–Filmjölk

...arter came to us as an unexpected gift. We’d never been filmjölk drinkers before, but were willing to give it a go. There are three ways to get the culture you need to produce this beverage: live in Sweden and buy a carton of it in the store, order the culture from a supplier such as G.E.M. Cultures, or what we did–meet someone who smuggled it back from Sweden. Like sourdough you must keep your filmjölk milk starter alive: we made mor...

Continue reading…

How to Make Amazake

...tion process for a few more hours. 6. Once you’ve reached the desired level of sweetness you must stop the fermentation process by boiling the mixture, otherwise you’re heading down the road to making sake, something we plan on attempting in the fall. Taking a tip from the guru of fermentation Sandor Ellix Katz, we first boiled two cups of water and added the amazake to it to prevent burning. Mix well and as soon as the amazake begins...

Continue reading…