Michael Grant – Page 17 – Urban Fermentation

Can Kefir Grains Be Frozen and Easily Revived?

Shortly after you start making kefir on a regular basis you may find your grains growing and will have to remove some from the jar. To ensure you have a backup set of grains it is a good idea to...

Are All Kefir Grains The Same?

When you are considering making your own kefir it is important to start with grains which will provide you with the best chance of success. There are two types of kefir grains. Water kefir...

What a Kombucha SCOBY Is and How it is Formed

When you first start out making kombucha you will have to handle the firm jellylike covering which grows on the top of your fermentation. This is a SCOBY and is necessary for making good...

What Does Wild Fermentation Mean?

Wild fermentation is synonymous with natural, spontaneous and indigenous fermentation. It means that the beneficial yeasts and bacteria which are naturally occurring on the food or drink are...

Is Vinegar A Fermented Food?

All vinegar is made by fermentation in a two-step process. 1. Yeast and lactic acid bacteria produce alcohol and lactic acid The yeast cultures use the sugars in the liquid for...

9 Important Differences Between Kefir and Yogurt

Although kefir and yogurt are both fermented milk products which thicken the milk they are different in several ways. Kefir YogurtFermented at room...

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.