Michael Grant – Page 14 – Urban Fermentation

16 Milk Types Which Can Be Used to Make Kefir

Kefir grains are very hardy and versatile. They can be used to make kefir from a wide variety of milk types which includes: All types of cow’s milkGoat’s milk and Sheep’s milkNut...

Three Great Ways to Make Natto

Natto is a polarizing food. You either love it or hate it with no in-between. It has a texture which most in North America are not used to, has an acidic smell and is covered in a...

Three Simple Ways to Make Homemade Yogurt

Homemade yogurt is a great addition to anyone’s pantry with its creamy tangy flavor. It can be made to your liking either fermented a short period of time for a sweet slightly tangy flavor or...

How to Make Homemade Vinegar Starting with no Alcohol

Although alcohol is a necessary ingredient in making vinegar you don’t have to start with an alcoholic solution to make great vinegar. Vinegar made by simultaneously producing alcohol and...

Is Fermentation a Natural Process?

Before we get into the answer for this question we first have to define what is meant by fermentation. Fermentation has two generally accepted definitions The biochemistry definition The...

Three Easy Ways to Make Your Own Kombucha SCOBY

Although you do not need a SCOBY to start making kombucha, many kombucha brewers feel the need to include one in every one of their brews. A kombucha SCOBY is the cellulose mat which floats on...

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.