Michael Grant – Page 21 – Urban Fermentation

23 Things to do with Over Fermented Kefir

Kefir grains are a great blessing. They can make as much kefir as you could ever need. Which leads to the inevitable situation where you have too much kefir and it starts to ferment too long.

Ten ways fermentation can improve your immunity

Fermentation is a useful method of changing normal foodstuffs into flavor sensations. They take milk and produce cheese, grapes and make wine and vegetables and make pickles, sauerkraut,...

23 Reasons to Eat Sauerkraut

Sauerkraut As if you need more reasons to eat sauerkraut besides the flavor and crunchy texture it adds to recipes like a Ruben sandwich or sausages and sauerkraut here are 22 additional reasons...

Eleven Reasons to Eat Live Probiotic Foods

We live in a world obsessed with destroying bacteria. Since we discovered that sicknesses can be caused by bacterial infections we as a society have been on a rampage to destroy all bacteria in our...

8 Reasons to start Fermenting

Why Ferment? Fermentation has been around as long as civilization. Cultures of yeasts in high quantities have been found in ceremonial bowls, pottery and on stirring sticks from prehistoric...

Ten naturally fermented health boosters you need to try

Throughout history we have tried to control our environment. We have built houses to protect us from the elements, built roads to help us travel, plowed the ground to plant specific seeds, and...

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.