Michael Grant – Page 4 – Urban Fermentation

Differences Between Kombucha And Water Kefir Explained

Kombucha and water kefir are both probiotic drinks which contain live bacteria cultures. They both can be made into a flavored carbonated drink with a variety of flavors. The similarities...

20 Easy Ways to Use Fermented Peppers

Now that you have mastered the art of making fermented hot peppers (click here for a recipe) you may have a fridge full of various pickled peppers. Possibly hot chilies, jalapeno peppers, habaneros...

How and Why of Making Sour Yogurt From Scratch

Normally yogurt has a slightly tangy flavor which when added into a recipe, provides a nice tingly feeling in the mouth, adds to the mouthfeel and the taste of the recipe. Most of the time...

How to Make Spicy Chilli With Fermented Hot Peppers

Chili recipes are everywhere, some with normal ingredients which you would expect while some include ingredients like coffee, maple syrup or blended vegetables. Now I don’t know about you but...

How to Make Lacto Fermented Garlic Cloves

There are many ways to store garlic for later use. It can be hung in a cool dry location, mashed and mixed with vinegar, slowly fermented into black garlic or pickled with vinegar but by...

How to Make Fresh Salsa With Fermented Hot Peppers

Fresh salsa is a wonderful addition to a summer lunch or dinner. Served with corn chips, as a side dish for any Mexican meal or added to a sandwich which needs some spicing up it will provide a...

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.