Fermentation

We are kind of obsessed with growing fresh herbs in our garden – everything from the usual suspects of basil, parsley, and thyme, to more obscure things like lovage and epazote. Every spring we ambitiously plant dozens of different herbs, which seems great in theory- until you have the wonderful problem of having too many herbs.

So, what do you do? Make a meal with as many herbs as possible? Perhaps. Let them rot? That also happens. 

Instead, why not make a lacto-fermented herb sauce so that way you can enjoy the powerful flavor of herbs weeks or months later!

Read more

Tempeh is one of those foods that may elicit polarizing reactions- on one hand, it's white and fuzzy and doesn't seem like something you should be ingesting. But once you take your first bite of homemade tempeh, I guarantee you will be hooked: it's hauntingly floral, nutty, umami, and just plain delicious.

Tempeh can be really hard to find in grocery stores, and if you do find it, it tends to be quite pricey. It's cheaper to make tempeh yourself, with the added benefit that you can experiment with flavors and substrates. Whether you love tempeh or have never tried it but love fermented foods, we urge you to try your hand at making your own tempeh at home using our guide!

Note: This article shares our process on how to ferment tempeh at home; however, the exact proportions of spores-to-soybeans (or other substrates) and other ingredients (like vinegar) are typically outlined on your spore package and should be followed accordingly. As such, treat this article as more of a general process and follow your spore package recommendations above all others.

Read more

Koji is an enchanting fungus that is the secret superpower behind many delicious fermented foods worldwide. It's been used for centuries in different cultures to create products like miso and shoyu.

What exactly is koji and how is it used? Well, the word koji can refer to both the actual mold spores (Aspergillus Oryzae), as well as the final product that you get when you grow koji spores on a substrate. The basic premise is that you inoculate a cooked substrate (rice, barley, and soybeans are some of the most common) with koji spores and incubate for about two days. As koji reproduces, it generates enzymes like proteases and amylases.

The power of these enzymes can then be realized in a second fermentation step by combining the rice koji (or barley koji, soybean koji, etc.) with other ingredients (like soybeans to create miso, for example). In this second fermentation, the proteases and amylases break down carbohydrates and proteins in the fermenting product into their smaller building blocks. These smaller building blocks give the final product a sweeter and/or more umami flavor depending on what you're fermenting and can really do wonders to improve the taste of a meal!

So, if you are looking to make koji at home, you will want to follow these step-by-step procedures to get started.

Read more

If you're thinking about diving into the world of fermentation, one of the most important things to plan out is how you will maintain specific temperatures for your ferments during incubation. Provide too much heat, and the organisms will die. Provide too little heat, and they may not reproduce as they should.

Of course, not all ferments require elevated temperatures – lacto ferments like sauerkraut and pickles, for example, are simply done at room temperature. But if you want to explore the worlds of koji, tempeh, miso, yogurt, sourdough, and more, you'll need to maintain elevated temperature ranges that can be quite narrow.

So in this one, we wanted to share how we built our own homemade incubator for fermentation projects as it ended up being rather easy!

Read more