#fermentation

#fermentation

Umeboshi, a Japanese condiment made from ume fruit, exemplifies the benefits of shorter food chains and local sourcing for flavor and nutrition.

Kanji is not just a drink but a cultural marker in India, arriving without ceremony yet signifying the change in seasons with its vibrant taste.

The flavors are important when tasting hot sauces, both on their own and with food, as heat behaves differently with various types of dishes.

Tempeh is a plant-based protein that is comparable to beef, packed with prebiotics and essential for many vegan diets, making it highly nutritious.

Bauman's spontaneously fermented Kingston Black cider showcases the full dimension of the bittersharp apple, balancing high acidity with a rich, tannic mouthfeel, ideal for slow sipping.

Using fruit puree can elevate your kimchi by introducing a subtle sweetness, balancing its savoriness while adding organic flavors that enhance various dishes.

Listen to your starter; it communicates its readiness through peaks of height corresponding to yeast activity, allowing you to determine the right moment for optimal bread.

The fermentation process for blueberry wine is similar to grape wine, but blueberries create a more tart and mellow sipping wine due to their low sugar content.