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Links on the Science of Fermentation
I’ve combed the interwebs to come up with some interesting links relating to the scientific and biological processes involved in fermentation. In researching these links, I aimed to steer clear of any...
View ArticleCalling All Fermenters…
The other day, I volunteered with some of my co-workers at a local food bank. Our job was to sort donated shelf-stable goods, throwing away items that were damaged, opened or past their expiration...
View ArticleBloggers Unite! Culinary tour of Tijuana
Greetings, Fermenters! We interrupt our regularly-scheduled fermentation-based blog posts to go on a road trip! In April I was invited to join a group of San Diego-based food bloggers on a culinary...
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Lights! Camera! Oink!
The culmination of many months of brainstorming and hard work, I was proud to co-produce the first annual Farm to Fermentation Festival at Tara Firma Farms in Petaluma, California! Over 300 people...
View ArticleWe support #OctoberUnprocessed!
I was delighted to be asked to contribute to the #OctoberUnprocessed movement! Read my guest post here. This idea was started by Andrew Wilder of Eating Rules as a way to help people understand how...
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Gallery- Facebook Timeline Photos
From Timeline Photos, posted by Fermenters Club on 3/13/2011 (94 items) Happy Mother’s Day! Here I am holding a kombucha culture, often called a "mother… Savory dill porridge-cake(1), sautéed chard...
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Gallery- Instagram Photos
From Instagram Photos, posted by Fermenters Club on 5/19/2012 (50 items) Strawberry wine: Primary #fermentation complete! We’ll rack it next week LIVE at @suz… Made a whole mess o’ pickled green...
View ArticleEat more sauerkraut!
In the midst of winter’s cold short days, the ancients knew that eating traditionally fermented foods was a way to stay healthy, by providing vitamins that couldn’t be had from fresh fruit, which is...
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Real Food Resources- San Diego
Several people have asked me about what I buy and where I shop for “real food”, so I decided to complie a list of resources and provide some definitions. Much of my nutritional paradigm is informed by...
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Fermenting Eggs: a Discussion
Spring has sprung! What better way to celebrate the beginning of the season of rebirth and fertility than by paying homage to the humble egg? In his latest book, The Art of Fermentation, author and...
View ArticlePotty Talk: Squatting vs. Sitting
A few years ago, while camping in a primitive area, I had to do my business, and out of necessity (no bathroom), I reverted to the primal position employed by we bipeds– squatting. This, of course, is...
View ArticleWhy isn’t it fermenting?
Q: “It’s been 8 days and my red cabbage kimchi is not fermenting. Why?” A: This could be due to several reasons: 1. Too much salt. Salt slows microbial growth, and even though Lactobacilli (the...
View ArticleProper Preparation of Seeds & Nuts
Soaking grains neutralizes phytic acid, which is found in the bran of all cereal grains. Phytic acid regulates the release of minerals needed by the seed as it sprouts. It is considered an...
View ArticleThe History of Probiotics
By Lisa Richards Reposted with permission. Original post from The Candida Diet blog. Probiotics are microorganisms, usually bacteria found in the human gut, which are beneficial to health. They’re...
View ArticleWe’re on TV!
Savor San Diego is a series on KPBS, the local PBS station here in San Diego. The show, hosted by local chef Su-Mei Yu, highlights the local food scene and the great places our food comes from. This...
View ArticleNew T-shirt available!
We’re excited to offer a new run of our most popular t-shirt, in galaxy blue with off-white lettering. 100% organic cotton American Apparel shirts “5 ferments” and club logo printed on chest Two styles...
View ArticleOn the Road Again! Teaming up with “Fermentation on Wheels”
If you haven’t already heard about Fermentation on Wheels, it is a creative education and food-preservation project founded by culinary artist Tara Whitsitt. She converted a school bus into a...
View ArticleCh-Ch-Ch-Chocolate!
Q: Do fermentation and chocolate ever go together? A: YES, actually. When the cocoa beans (the part of the Theobroma cacao plant from which we make chocolate) are first harvested from the pod (about...
View ArticlePotty Talk: Squatting vs. Sitting
The “Bottom” Line: Along with eating fermented foods daily, I highly recommend this or another squatting device as part of a holistic way to practice healthy digestion and elimination. A few years ago,...
View ArticleWhy isn’t it fermenting?
Q: “It’s been 8 days and my red cabbage kimchi is not fermenting. Why?” A: This could be due to several reasons: 1. Too much salt. Salt slows microbial growth, and even though Lactobacilli (the...
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