Michael Grant – Page 18 – Urban Fermentation

Benefits of glass jars for fermenting vegetables

Glass jars are a fermenters best friend. They are easy to clean, can be sterilized and are nonreactive to the various acids which are produced during fermentation. They also come in all...

The Differences Between Miso and Soy Sauce

Miso and soy sauce are both made with soybeans, are fermented with koji and lactic acid bacteria and usually take months to years before they are ready for consumption. So what are the...

Why is Miso so Salty?

Miso takes a long time to ferment and age to reach its best flavor profile. During this time the soybean mash mixture goes through several stages of maturation. This gives unwanted...

What is The Difference Between Natto and Miso

Both Natto and Miso are made from the same main ingredient, soya beans, and they are both fermented food products but that is where the similarities stop. NattoMisoShort fermentation time ...

How much alcohol is in homemade kombucha

Kombucha Soda Due to the variability and fluid characteristics of homemade kombucha it is difficult to determine what the final alcohol content of it will be. There are some methods which...

Three ways to make kefir an illustrated step by step guide

Kefir has gained in popularity recently as a healthy alternative to milk. It is drinkable, slightly fizzy, tangy milk product which can be used to replace milk in any recipe. On top of that it is...

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.