The Fermentation Podcast

Today I have on the show an interesting girl named Tara Whitsitt, whose mission it is to teach people across the country about fermentation and how she does that is she travels in a bus she’s called Fermentation on Wheels. She has a mobile fermentation lab that drives across the country and gives workshops on how to ferment, make wine, sauerkraut, pickles and any other number of tasty treats that she comes across. She also hosts a culture swap and truly spreads the culture as she travels and meets people from place to place. She recently had a great article in the New York Times about her calling her The Johnny Appleseed of Pickling. I enjoyed hearing the highway “on the road” type of feel that was recorded in her background noise and hope you enjoy our conversation.   TOPICS INCLUDED IN TODAY’S FERMENTATION PODCAST: Tara explains what the Fermentation on Wheels project is about and what she’s trying to accomplish with it She talks about how she’s been traveling since 2013 and the many places her fermentation bus has visited and where she’s taught workshops at How communities of people are similar to the communities on the microscale of bacteria and microorganisms that we work with in fermentation and our cultures She goes into the challenges of traveling on the road with different ferments and how some don’t like the agitation like vinegary kombucha and others like wines and water kefir seem to enjoy it After her recent publicity being in the New York Times and being called “The Johnny Appleseed of Pickling” she talks about some of the notoriety has been very positive and helpful in her goals and gives her a credibility that makes it much easier to find places to host her Along with the notoriety comes more work which can be a balancing act with life Tara talks about how she has such a passion and desire to learn and how it drives her to keep reaching out to people She goes back in time to 2011 when she first got into fermenting and what some of her first ferments were that she made being sauerkraut and pickles One of things she tells people is that with fermentation, one of the main things is that you just keep trying and keep experimenting with the raw ingredients that you love She goes into what her workshops are like and how she makes a community out of the event and ties each workshop to the last and the next workshop and people get to taste the previous batches and make new batches for the upcoming community Tara talks about the makings of how the Fermentation on Wheels bus came to be and how and opportunity presented itself for a change of life and how a couple travelers inspired her with their adventures in a converted bus She talks about how a dream turned into reality and from then on created a mission and went school bus shopping which led her to a woman that was so interested in her dream she wanted to help get it off the ground She goes over how residing in a bus over the long term, especially in colder climates requires modifications like a wood burner stove and some other interesting projects relating to fermentation like her 3-tier fermentation station Another one of Tara’s fermentations early on was wine making and she goes into that with types of wine she’s made from fruit, the type of yeast she likes the best, and also some on different types of cyser she enjoys making which is an apple honey wine Not only does she ferment but she visits farmers on the road where she can ferment a variety of different organic produce to make tasty ferments From a picture of blueberries on her website, she describes a beer that she made into a blueberry mint lemon balm ale Having a kegerator on the bus and making beer and wine proves to be nice barter items that she can trade for things on her travels Since she’s travels all over while fermenting, she talks about how temperature can be a challenge while fermenting and how the bus can get fairly hot and also fair cold You can say that Tara has quite a large collection of ferments and she talks about how sometimes she has to let some of them go and then picks up new cultures on the way like her many kombucha cultures She talks about how she’ll make the exact same drink like a water kefir with the same ingredients but use a different culture and how they can turn out tasting different She talks a bit about sourdough and how she doesn’t have an oven on the bus but likes to make sourdough pancakes on the bus Speaking of sourdough, she has a 90 year old sourdough starter from Alaska with an interesting starter feed and a 10 year old rye sourdough starter, and yet another that’s fed with a sauerkraut brine instead of water She talks a bit about meeting Sandor Katz and staying with him for a few days in Liberty Tennessee Surprisingly she admits the hardest thing about travelling is actually driving the bus If she had only a handful of ferments she could bring off her bus in a hurry, which ones would they be? She talks a bit about jun which is green tea kombucha that’s fed with honey How having a culture swap and selling cultures can be a good source of incoming to help Fermentation on Wheels She goes into what happens if she gets mold and her thoughts on it and even a case of black soldier fly larvae which are amazing composters Tara talks about what she uses as fermentation vessels and using rocks as fermentation weights for her jars I bring up my new favorite snack that I’ve been making which is Melanie Hoffman’s recipe of Pickle Me Too of fermented Indian spiced cauliflower Tara gives some of her thoughts on the health aspects of fermentation and if she notices any health benefits from it She also gives beginners some good advice and helps to calm people’s fears on getting involved in fermentation and joining the community of people who love to do this   RECIPES MENTIONED IN TODAY’S SHOW: Fermentation on Wheels Recipes Index   LINKS FOR TODAY’S SHOW: Subscribe to Email (to get updates on blogs & new shows) Subscribe on iTunes Subscribe on Stitcher Radio (Android, iPhone, etc.) Like us on Facebook Follow us on Twitter Follow our boards on Pinterest Tara Whitsitt – Fermentation on Wheels Donate to Fermentation on Wheels The NY Times article on Tara – The Johnny Appleseed of Pickling   I’d love to hear your thoughts on today’s show so be sure to comment below or if you have an idea for the show, email me at paul at fermentationpodcast.com or just click on the Contact button on top of this page and fill out the form. I look forward to hearing from you!

I have today on the line Karen Ross, who is the creator of The Probiotic Jar, to talk about health in general and the process of anaerobic fermentation using an air-lock instead of the old-school mason jar method that I’ve been using. I mention at the beginning of the show how there are things that circulate in the fermentation community about different methods of how to ferment pickles and other things and I think they all have their place. On a scale of good, better, and best (with best being much farther down the scale than the other two), after using The Probiotic Jar, I think this method is just about the best you can get. If you’re like Karen, who I consider to be in the arena of a fermentation purist when it comes to the quality of a ferment and excluding oxygen and mold, and if you might be hypersensitive, then anaerobic fermentation using an airlock is by far the method you should be looking into. The offerings out there are starting to be many whether that ends up being a ceramic crock with a water moat like from Mark Campbell Ceramics, the Kraut Source that’s stainless steel, or like we’ll be going over today, The Probiotic Jar, which is glass and also has a very handy glass bowl perfectly fitted to weigh down your ferment and have the ability to skim off oxidized brine as well as a guaranteed smooth hole in the top of the lid to make sure no oxygen gets in. Anyways, I hope you enjoy today’s conversation and make sure to join the conversation below!   TOPICS INCLUDED IN TODAY’S FERMENTATION PODCAST: A bit from me on the different fermentation jars and crocks and the power of anaerobic fermentation Karen tells her story how she got into fermentation, coming across Sally Fallon Morrell’s book Nourishing Traditions, and how she couldn’t eat ferments created the general aerobic way that was taught due to her body not being able to process ferments because of the byproducts and chemicals that were created, so she looked for better fermentation vessels How Karen met Lisa Herndon of Lisa’s Counter Culture and how they were looking for a better way to ferment which led them to the idea of a fermentation vessel that didn’t leak oxygen Why they decided to use the Fido jar style jars over mason jars to create the system for anaerobic fermentation The big considerations when creating The Probiotic Jar, the availability worldwide, and how far they’re reaching people now Karen gives her thoughts on the difference between fermenting using other methods like the mason jar method vs an anaerobic fermentation of an air lock Her health crisis ten years ago of living in a house filled with mold and the challenge of regaining her health Karen’s theory (which I feel is correct and right along the lines of permaculture thinking of natural systems in composting) is that lactic acid bacteria clean up mold and if you give them a perfect environment, free of oxygen, they will multiply, dominate their environment, and clean it up, giving you the highest quality ferment possible Three ways that spoilage is either reduced or cleaned up in a ferment – reduce or eliminate oxygen, lower the pH, or add large amounts of salt versus what you can do in The Probiotic Jar Some great conversation on the compounds that mold forms and how it’s not just the mold spores and filaments that are bad for you, it’s the compounds that mold creates and how lactic acid bacteria and clean those up and deactivate them A question on whether or not to add starters like whey to a ferment that’s just starting out and how you don’t need it in The Probiotic Jar The strains of bacteria naturally occurring on vegetables vs the cultures required to make dairy ferments and how the process is different Explaining the process of back slopping and using a previous brine from a ferment to start a new one and the health benefits you might be missing from aging a ferment from start to finish to success through all the possible successions of beneficial bacteria All of the toxins that we come into contact in our everyday lives and how beneficial microbes can help counter those toxic effects How Karen still thinks the Harsh-style ceramic crocks with the water moat are still great vessels to ferment in and how no one fermentation vessel is perfect Can you ferment something in The Probiotic Jar, then transfer it to mason jars to hold for storage? Making sourdough starter in The Probiotic Jar and how that it can make your starter more resilient, last longer, and not oxidize as well as allow you to feed it less often Karen Ross’s food lifestyle and how she follows the Weston A. Price foundation’s principles How Karen loves Himalayan sea salt versus any other salt when she has the choice The 8 different sizes of The Probiotic Jar, what might be good to make for each size, and the 3 liter jar being the most popular size Starting a family business involving fermentation and the experience of a home-based business Karen talks about the great stories people have shared with her about getting their health back and how it keeps her doing the important work of changing people’s lives for the better through healthy fermentation Karen points out the idea that if water was absolutely anaerobic in nature, then fish would suffocate and the ingenious little glass brine bowl that solves the problem of too much brine being exposed to the air Making beet kvass in The Probiotic Jar and how the brine bowl helps to catch all of the oxidizing foam, which then when you scoop off, preserves the flavor Common questions people have when first using their probiotic jar such as overflow into the air lock with heavy gas producing ferments like cabbage The difference between the larger three piece airlock and the two piece air-lock on The Probiotic Jar Things not to do in The Probiotic Jar liked cooked food since there’s no lactic acid bacteria left to colonize and how to tell if food has gone bad in 3 easy signs The peace of mind in knowing that properly fermented vegetables are safer than raw vegetables Some of Karen Ross’s favorite ferments and recipes for beginners and intermediate fermenters like homemade fermented mayonnaise She also talks about what she teaches at her workshops including misconceptions like putting oil on top of a ferment which can harbor botulism Tips on fermenting in the winter time like fermenting foods in season, moving a thermometer around your house to find the perfect warm spot, and also using seedling heating mats, or even an ice chest and a hot water bottle Karen’s future plans to get into making fermented fish and cheese One last common question people ask about smelly ferments like garlic Some ideas on learning from other cultures that are different than us and the Ariana Mullins episode Starting to ferment slow using whatever method is available to you is better than no fermenting and easing yourself into eating it   RECIPES MENTIONED IN TODAY’S SHOW: Probiotic Jar Recipe Index Fermented Beet Kvass Recipe Carrot Stick (Herbed or Plain) Recipe Cold, Sinus & Flu Tonic Recipe Lacto-fermented Granola with Dates, Pecans, and Coconut Recipe Lacto-fermented Mayonnaise Recipe   LINKS FOR TODAY’S SHOW: Subscribe to Email (to get updates on blogs & new shows) Subscribe on iTunes Subscribe on Stitcher Radio (Android, iPhone, etc.) Like us on Facebook Follow us on Twitter Follow our boards on Pinterest The Probiotic Jar The Probiotic Jar Raffle for a free system The Probiotic Jar Free How-To Videos Lisa’s Counter Culture Top 8 Reasons Why Ferment Storage Matters   I’d love to hear your thoughts on today’s show so be sure to comment below or if you have an idea for the show, email me at paul at fermentationpodcast.com or just click on the Contact button on top of this page and fill out the form. I look forward to hearing from you!

Today on the show I welcome Lisa Herndon of Lisa’s Counter Culture. She loves fermented foods and her goal is to get people healthy using food as the main driver in her holistic approach to health and well being. Her tagline on her website is “Whole Food, Add a Twist of Probiotics, Gluten Gone”. She would describe herself as belonging somewhere in the paleo / primal diet arena but really her focus is on whole, real foods that promote health while trying to limit health robbing foods and you can see that with her tenet being “be mindful and eat real food.” She says she can go on for hours on fermentation recipes, ideas, and topics and she teaches workshops to get people started in the San Francisco Bay area. I received a copy of her book “Lisa’s Counter Culture, 2nd Edition” and it doesn’t disappoint with a wide variety of recipes and techniques. I would describe her fermentation philosophy is as clean as possible with her use of The Probiotic Jar and while I venture out of that philosophy quite regularly, we could all learn a thing or two from Lisa. I hope you enjoy today’s episode. Happy fermenting!   TOPICS INCLUDED IN TODAY’S FERMENTATION PODCAST: How long has Lisa been fermenting Lisa’s food philosophy being paleo and real, whole foods and what she leaves out that doesn’t seem to work well with her body being alcohol, gluten, and soy Fermenting grains like rice and legumes like lentils together into a batter to make an Indian fermented dosa which is a thin crepe-like pancake that you can then stuff other sides inside Lisa’s preferred methods to ferment things being The Probiotic Jar and the reasoning behind her choice including some people not tolerating ferments without an anaerobic fermenter and also the taste difference Her thoughts on the differences between anaerobic fermentation jars vs. ceramic crocks and mold How long she keeps her ferments around after fermenting and how long do ferments last when properly stored What one of Lisa’s fermentation workshops covers such as making fermented dosas, chutneys, among several other things like kombucha and kefir, and what she tells people fermenting for the first time She talks about some of the stranger or less common ferments that she’s made such as brussel sprout kimchi, celery cucumber apple kombucha, or any other interesting flavor combinations she can come up with like using golden beets rather than red beets for a unique flavor The size of her ferments varies according to how much she wants rather than other people’s methods like when Sandor Katz will make a 50 gallon barrel of pickled radish We go through Lisa’s book “Lisa’s Counter Culture, 2nd Edition” She talks about her favorite fermented beverages and how she doesn’t stick to one single beverage and rotates through them seasonally and also at the same time likes to use fermented brines like sauerkraut brine as a drink Some nice uses for pickle juice or fermented brine like making salad dressing and even making pickle juice popsicles! When freezing ferments, how you might lose about 10% of the probiotics Fermenting things in the winter having its own challenges and some of the tips and tricks to overcome that such as heat mats like seedling mats or hot water bottles in a cooler The easiness of making mesophilic yogurt which is a “cold” yogurt that you can make at room temperature rather than having to keep a sustained heat of 105 to 110 degrees One ferment that is a daily part of her family’s diet is dairy kefir and a bit about using raw milk Lisa says fermenting roots and tubers like potatoes & sweet potatoes reduces or eliminates acrylamide which is normally created when frying starches or heating them to high temperatures She goes into the process of heating starches, cooling them, and either heating them again or eating them cold to form a resistant starch which she says makes it easier for some people to have starches Fermenting salsas and chutneys for short periods of time since they are fruits and fruits have a higher sugar content so you should see some good bubbling activity Lisa’s thoughts on ferments and the health benefits she’s seen in herself and people that she tries to help regain their health How her kids actually don’t crave sugar as much as the average kids would and prefer the more sour or tangy flavors of ferments and what are some great ferments for kids How she lives an alcohol-free live since those are some ferments that don’t seem to add value or make her feel great She goes into her method of showing people’s lab results and how food choices can affect that and goes into the vegan/vegetarian lifestyle She talks a bit about how people are different and even in different parts of their lives, their tastes can change such as she always hated eggplant and getting pregnant gave her a taste for it What her friends and family thinks about this fermentation stuff and people she meets at workshops Lisa talks about future endeavors in writing a possible ebook in pressure cooking or a small update to Lisa’s Counter Culture She mentions that she writes articles for Paleo magazine pretty regularly so if you happen to get an issue, you might see an article in there from her Her future ferments seem to be similar to others where she’d like to try fermenting fish and I mention a podcast where I had Ariana Mullins on about making fermented fish sauce and ginamos Lisa gives some parting thoughts for beginners in fermentation and also her thoughts on pink Himalayan sea salt as well as Celtic sea salt and the differences she sees   RECIPES MENTIONED IN TODAY’S SHOW: Fermented Fries Recipe Spiced Fermented Watermelon Rind Recipe Fermented Spanish Black Radish Recipe Fermented Persimmon Chutney Recipe   LINKS FOR TODAY’S SHOW: Subscribe to Email (to get updates on blogs & new shows) Subscribe on iTunes Subscribe on Stitcher Radio (Android, iPhone, etc.) Like us on Facebook Follow us on Twitter Follow our boards on Pinterest Lisa’s Counter Culture Lisa’s Recipe Book – Lisa’s Counter Culture Top 8 Reasons Why Ferment Storage Matters 11 Uses for Pickle Juice or Fermented Brine Tips to Ferment in the Winter – Pickle Me Too The Probiotic Jar   I’d love to hear your thoughts on today’s show so be sure to comment below or if you have an idea for the show, email me at paul at fermentationpodcast.com or just click on the Contact button on top of this page and fill out the form. I look forward to hearing from you!

Today is all about you, yes you! It’s the listener feedback show with comments, questions, and just feedback from you, the audience on several different topics in fermentation. I enjoy getting emails and comments from all of you and I always reply one by one, but since this is a community, it’s nice to spread the knowledge and get feedback and combine ideas between everyone. I think you’ll enjoy today’s show.   TOPICS INCLUDED IN TODAY’S FERMENTATION PODCAST: An update on my sourdough starter that Jane Campbell sent me of Fermenters Kitchen What do you do with ferments once you’ve made them and what are some creative ways to incorporate these into other foods? The idea of dehydrating ferments as a way to rescue them from going mushy Does cooking kill the probiotic content and life of the ferments that we make? What does “culture starter” mean when found in recipes? Someone using fermented chicken feed & making sourdough starter Chlorine in city water vs well water and what to do to get chlorine out of your tap water Ideas for using pickle salt A very kind compliment on the podcast and my thoughts on podcasting in general A question about accessing the recipes on this site and whether I’ll be taking them down in the future A reminder from the podcast I did on fermented sodas about making up an actual post and how to on making ginger bug and making ginger ale How long should I leave my onions fermenting on the counter before putting it in the refrigerator? A technical question about downloading the show and subscribing One listener’s new start to fermenting pickles in a ceramic crock Another listener starting to ferment garlic in honey and also some interesting comments on bone broth, a question of whether you can be vegan and have bone broth, and some history on Lewis & Clark and what that has to do with bone broth   RECIPES MENTIONED IN TODAY’S SHOW: Fermented Pumpkin Butter Recipe – OhLardy Fermented Dill Pickle Salt Recipe   LINKS FOR TODAY’S SHOW: Subscribe to Email (to get updates on blogs & new shows) Subscribe on iTunes Subscribe on Stitcher Radio (Android, iPhone, etc.) Like us on Facebook Follow us on Twitter Follow our boards on Pinterest Jane Campbell’s Fermenters Kitchen FB Group Video: Bone Broth and Health: A Look at the Science — Kaayla Daniel Ph.D., CCN   I’d love to hear your thoughts on today’s show so be sure to comment below or if you have an idea for the show, email me at paul at fermentationpodcast.com or just click on the Contact button on top of this page and fill out the form. I look forward to hearing from you!

Today I go over how to make a sourdough starter, sourdough bread, sourdough recipes, and general tips and tricks in helping you along in your sourdough adventure. At the beginning of the year I talked about some resolutions I’d like to go through this year and one was to get more into making sourdough bread. Little would you realize how sourdough starter leads you to making all kinds of other wonderful recipes that you might not have suspected to begin with like sourdough pancakes, biscuits, dumplings, even sourdough donuts, and many of the other tasty things that I go over in today’s show. I hope you enjoy this episode as I have in putting it together.   TOPICS INCLUDED IN TODAY’S FERMENTATION PODCAST: What is sourdough and why is it called that? What is the science behind how sourdough works and which microorganisms are involved? What’s the difference between sourdough and a commercial yeast? How to make a sourdough starter from wild yeast using 3 different techniques How to make a sourdough starter from a starter you either bought or got from a friend that’s dehydrated Ratios of using your sourdough starter in bread recipes Instead of getting rid of your “throw away” starter that you end up with so often I go over sourdough recipes including: Sourdough bread & rolls Sourdough biscuits Sourdough cornbread Sourdough dumplings including a childhood memory of my grandma Sourdough pretzels Sourdough tortillas Sourdough crackers And some amazing dessert ideas to use your sourdough starter including: Cake Cinnamon rolls Muffins Pie crust Sourdough donuts! Other uses for your sourdough starter Finally some tips and techniques to help you along with your sour dough starter   RECIPES MENTIONED IN TODAY’S SHOW: Grandma’s Sourdough Biscuits – Food.com Sourdough Pretzels from King Arthur Flour Sourdough Pretzels by Alton Brown Sourdough Pancakes – The Nourished Kitchen Sourdough Tortillas – The Elliot Homestead Sourdough Crackers – Ragamuffin Diaries Sourdough Pie Crust – Cultures for Health Sourdough Donuts – Chef In Disguise Sourdough Donuts (Vegan Version) – Practical Stewardship   LINKS FOR TODAY’S SHOW: Subscribe to Email (to get updates on blogs & new shows) Subscribe on iTunes Subscribe on Stitcher Radio (Android, iPhone, etc.) Like us on Facebook Follow us on Twitter Follow our boards on Pinterest Jane Campbell’s Fermenters Kitchen Website Jane Campbell’s Fermenters Kitchen FB Page The Kitchn – Making a Sourdough Starter from Wild Yeast The Fresh Loaf – Making a Sourdough Starter Using Pineapple or Orange Juice The Nourished Kitchen – How to Make a Sourdough Starter from an Established Culture   I’d love to hear your thoughts on today’s show so be sure to comment below or if you have an idea for the show, email me at paul at fermentationpodcast.com or just click on the Contact button on top of this page and fill out the form. I look forward to hearing from you!

Welcome to the New Year and thanks so much for joining me back again at The Fermentation Podcast! We’re back in action and I have a feeling that this is going to be an amazing year, especially in the fermentation realm with fermented foods and beverages climbing the list of top food trends that are predicted to be hot this year. I think it just means that people are actively regaining their health and connecting with their cultures of the past to find the knowledge that’s there that can help them into a healthy future. Anyways, I’m back on the air and here to go over some of the things I’d like to get into in 2015 including several areas of fermentation that I’ve only recently started talking about. I wish all of you the best of health and a great New Year!   TOPICS INCLUDED IN TODAY’S FERMENTATION PODCAST: Going over a bit of the end of 2014, my talk with Jane Campbell of Fermenters Kitchen and the starter that she sent me in the mail that I’m excited about! (hint: sourdough – well, maybe more than a hint) My plan for the new year of several different areas of fermentation including: Kimchi, miso, yogurt, beer, and mead Building more of a garden that I can use in fermentation Getting even more interesting people on the show to keep up with some good fermentation talks in several different areas including Homebrew beer Cheese making Making kombucha and maybe talks from people who run kombucheries Fermentation businesses Trying out new methods of fermentation including a very kind gift at my doorstep from The Probiotic Jar A list of top fermented beverages and fermented foods to get you healthy into the New Year A good list of healthy habits that will make your New Year the best it can be to recharge your body and your mind   RECIPES MENTIONED IN TODAY’S SHOW: Healing Ferments from The Fermentation Podcast’s Pinterest Tempeh from The Fermentation Podcast’s Pinterest   LINKS FOR TODAY’S SHOW: Subscribe to Email (to get updates on blogs & new shows) Subscribe on iTunes Subscribe on Stitcher Radio (Android, iPhone, etc.) Like us on Facebook Follow us on Twitter Follow our boards on Pinterest Jane Campbell’s Fermenters Kitchen Website Jane Campbell’s Fermenters Kitchen FB Page The Probiotic Jar Lisa’s Counter Culture The Movie (on Hulu): Fat Sick and Nearly Dead   I’d love to hear your thoughts on today’s show so be sure to comment below or if you have an idea for the show, email me at paul at fermentationpodcast.com or just click on the Contact button on top of this page and fill out the form. I look forward to hearing from you!

Today I have the pleasure of having Jane Campbell on the show who is the founder of Fermenters Kitchen. It’s amazing to talk to someone who when you ask the question, “What would you like to ferment next that you haven’t tried?” actually gets stumped because there’s not much she hasn’t tried. In this episode, I also asked the members of the Fermenters Kitchen Facebook group for their questions for Jane Campbell and they supplied them readily! I hope you enjoy the show and also want to mention that I’ll be closing down for the holidays, but I’ll be back at the beginning of the year to bring you fermentation recipes and ideas to get you healthy into the near year. Thank you so much for listening and I appreciate every one of you!   TOPICS INCLUDED IN TODAY’S FERMENTATION PODCAST: How Jane got started in fermentation over 30 years ago and what her first starter is that she still has to this day! How many sourdough starters does just have that she works with (hint, it’s over 15), how often does she bake in the winter time, and what all does she make with these sourdough starters? Before the internet and popular fermenting books came out, how did Jane learn the art of fermentation and how did she get started along her path and becoming a collector of fermented starters? Talking about the “culture” in the Fermenters Kitchen Facebook Group and how it is to run a large Facebook group How a successful Facebook group depends on good admins who are passionate about the group and who love fermentation Over Jane’s 30 years, she talks about how fermentation has really started to pick up interest in the country and how her classes now sell out regularly What does a normal day in fermenting look like for Jane? Jane describes rice koji and the process to make it including using a high temperature high humidity, high temperature cabinet called a koji muro, and also the rice drink amazake She goes on to talk about yogurt and how many different yogurt starters (heated and non-heated) I ask Jane whether or not she uses a spreadsheet to keep track of all of her ferments or if it’s more of a way of life Jane describes what a normal day of food is like for her along with several ferments that she likes to include such as yogurt, jam, sauerkraut and sourdough bread She talks about what she likes to include when she’s not quite feeling herself such as things like fire water or miso soup and how many years it’s been since she’s had a cold or the flu The topic of miso comes up and she talks a bit about how long (and short) it can take to make different batches of miso and what short and long miso ferments taste like along with making tempeh from chickpeas instead of soybeans How you don’t realize how many different things are fermented Some of Jane’s interesting ferments including hot sauce and a whole apple ferments that’s turns into an adult ferment because of the alcohol and also her struggle with fish sauce She goes into commercial and wild yeasts and talks about wine, mead, beer, and cider and where she gets her all-time favorite honey to make her meads with Jane starts listing out some of her favorite ferments throughout the year that she makes including hot sauce, chipotle carrots, mead, sauerkraut, kombucha, black bean paste, fermented garlic, milk kefir ice cream, kombucha freezer pops She talks a bit on how long she likes to brew her kombucha and water kefir Jane also talks a bit about what she grows in the small amount of growing space she has and what she uses them for in ferments For new fermenters, Jane has some advice for you to calm your fears on fermentation on some advice on common mistakes you can make Jane talks about explosions she’s had in the kitchen and has advice for being careful with pressurized ferments like kombucha and especially water kefir The magic of fermentation and how it can actually deactivate harmful things that would normally make people sick like when you hear about people getting poisoned from a bag of spinach etc. What Jane would like to ferment in the future and finally tackle (which after 30 years makes you think, what’s left?!?) Jane’s new ideas for events for the Fermenters Kitchen in the St. Louis area including a potluck in April where everyone from the Facebook groups and the website are invited and where they will have demos Members from the Fermenters Kitchen Facebook group sent in their questions (with my extra ones mixed in with italics) including: How many crocks and ferments do you have going right now? (the answer blew my mind!) What size crocks does Jane like and does she prefer crocks versus jars? How did you get started fermenting and what’s your motivation for continuing? What are some innovative uses for cultures like ginger bug, water kefir grains, etc.? Do you have any other passions or hobbies? Do non-fermenters notice an odor in your home and how much space is devoted to fermentation and storing your products? What distance is sufficient for keeping ferments from cross-over? How do you control fruit flies & gnats? Can I reuse my brine for carrots, garlic, jalapenos, and such? Has fermenting changed your health or anyone that you share your ferments with? I think Jane shares the answers of anything she is asked. She is more generous and energetic about mentoring than anyone else I have met in my very fortunate life and career. Ask her where she finds time. She’s a dynamo! What’s the craziest fermenting experience you’ve ever had? Where do you find the most delicious recipes? How do you best prevent dangerous explosions? What are your best tips for fermenting?   LINKS FOR TODAY’S SHOW: Subscribe to Email (to get updates on blogs & new shows) Subscribe on iTunes Subscribe on Stitcher Radio (Android, iPhone, etc.) Like us on Facebook Follow us on Twitter Follow our boards on Pinterest Jane Campbell’s Fermenters Kitchen (website) Fermenters Kitchen Facebook Group The Art of Miso Facebook Group Sourdough Breads Facebook Group Home Winemaking Facebook Group   I’d love to hear your thoughts on today’s show so be sure to comment below or if you have an idea for the show, email me at paul at fermentationpodcast.com or just click on the Contact button on top of this page and fill out the form. I look forward to hearing from you!

I talked to Melanie Hoffman of the blog Pickle Me Too and what a great conversation we had on several different topics from how what you eat and drink can affect your gut health and how diets like the GAPS diet can actually help with things like autism. We go into many other things like the wonderful pickles she makes, several different fermented beverages like water kefir, kombucha, cider and even on other topics having to do with homeschooling such as the trivium of grammar, rhetoric, and logic. There’s a lot of other conversation mixed in like health in general and a bit on food safety and mold. She has such a kind heart and truly wants to help people gain back their health and hopes her story can also help others.   TOPICS INCLUDED IN TODAY’S FERMENTATION PODCAST: How did the blog Pickle Me Too get its name? How a diagnosis of autism with Melanie’s first son got her started on the path to discovering how food can alleviate the symptoms of autism with the SCD Diet (or the Specific Carbohydrate Diet), then transitioning him to a gluten-free, casein-free diet, and now finally a gluten-free real food diet Melanie talks about one of her goals is to help people who might be having the same problems with autism and how the GAPS diet (or Gut and Psychology Syndrome) can help and the main differences between the SCD diet and the GAPS diet What Melanie’s family’s eating style today is and the term JERF (Just Eat Real Food) while avoiding gluten protein from any of the gluten containing grains Melanie’s long history making fermented foods starting with yogurt and moving onto sauerkraut and how the her Pickle Me Too website got started in the first place with a “one ferment a week” project Some of Melanie’s favorite ferments including pickled cauliflower, green beans, and curtido How some ferments like cauliflower and garlic put off a powerful “off-putting” smell Melanie’s previous method of homemade air locks with Tattler lids and the air-lock method that she prefers today of a glass jar with a hole drilled in the top How she started off like a lot of people using whey to get ferments going and then realized that you don’t need a starter on fresh fruits and vegetables since they already contain enough on their own and of a different type Using an air lock to discourage mold growth and how some people have gut issues from consuming ferments where they’ve scraped mold off of their ferments and also Melanie’s “good, better, best” idea of fermenting things in terms of health She describes her and her husband’s homestead on their 15 acres, 2 of which they rent out to farmers following organic methods and some of the things they produce and then ferment like green beans The idea of using local farmers markets to gather your fermentables and then return back in a couple weeks and selling those different pickles you can make for a profit Melanie runs through how she makes a perpetual broth to help ward off the season flu She also talks us through how she makes her hot sauce that she ages for one whole year and how she makes it by the gallons Dairy ferments are also a regular staple in her household such as dairy kefir and yogurt Melanie talks about the large amount of experience she’s had making kombucha and several other fermented beverages like water kefir and how they rotate back and forth between them She describes the flavor difference between kombucha and water kefir and also the extreme differences in fermentation times between the two popular drinks and also gives a tip on how to get your kombucha fizzy when you’re bottling it We talk a bit on the alcohol in kombucha, water kefir, and other alcohol type of drinks she’s made including hard ciders and wine actually using kefir grains Making a sourdough bread starter using kombucha or water kefir The controversial topic of how kombucha doesn’t actually have as much probiotics as people think it does and how water & dairy kefir has huge amounts as seen in a microscope by Melanie A bit on the topic of homeschooling your kids and how teaching them the valuable skill of “how to think” rather than “what to think” using grammar, rhetoric, and logic is extremely valuable Melanie gives some advice for people just getting into fermentation who are nervous about it and also how to start kids early on fermented foods and drinks Some of her thoughts on meat ferments like fish sauce and possibly future endeavors into other types of ferments like natto and soybean & rice ferments like miso and tempeh   RECIPES MENTIONED IN TODAY’S SHOW: Pickled Cauliflower (Pickle Me Too) Garlic Cauliflower (Pickle Me Too) Indian Spiced Cauliflower (Pickle Me Too) Chipotle Pepper Hot Sauce (Pickle Me Too) Spicy Dilly Beans (Pickle Me Too) Mexican Cilantro Pesto (Pickle Me Too) Perpetual Stock or Broth (GNOWFGLINS) Perpetual Soup Bone Broth (Nourished Kitchen)   LINKS FOR TODAY’S SHOW: Subscribe to Email (to get updates on blogs & new shows) Subscribe on iTunes Subscribe on Stitcher Radio (Android, iPhone, etc.) Like us on Facebook Follow us on Twitter Follow our boards on Pinterest GNOWFGLINS Lisa’s Counter Culture Pickle Me Too – Melanie Hoffman Pickle Me Too on Facebook   I’d love to hear your thoughts on today’s show so be sure to comment below or if you have an idea for the show, email me at paul at fermentationpodcast.com or just click on the Contact button on top of this page and fill out the form. I look forward to hearing from you!

Today I talk all about how to make kombucha tea, what kombucha tea is, and about what to do with a kombucha SCOBY and even how to make one yourself! If you’ve never tried kombucha, you’re missing out on an interesting flavor that will hit you by surprise with the first sip that you take. It sure surprised me when I popped a bottle open and smelled it for the first time. You hear about how it has a vinegary taste but don’t really believe it until you try it for the first time. So you go out to the store, pay about $3.50 for a bottle and now you’re hooked! Isn’t there a cheaper way? Of course there is! You can very easily make large batches of kombucha yourself. You can actually save quite a bit of money making your own kombucha since it’s about $3.50 a bottle whereas if you make it at home it might be somewhere around $1 a gallon. Yes, you read that right. I hope you enjoy today’s show and at the very least, if you have some near you, try it and see if you like it. If you don’t, no big deal, but if you do, it’s so easy to make!   TOPICS INCLUDED IN TODAY’S FERMENTATION PODCAST: What is kombucha and what is a kombucha SCOBY? Where did I first try kombucha and what I thought about it? How do you make kombucha? Where do you get a kombucha scoby and can I make one? How long do you let kombucha tea brew? What are some good kombucha flavors I can try? What are the health benefits of kombucha? Is there any alcohol in kombucha and how much? Now that you’re making so much kombucha, what do you do with all of the mothers that multiply? Troubleshooting your kombucha in areas such as: What if my kombucha SCOBY gets mold? Can I use green tea for kombucha? What kind of vessels should I use to brew kombucha such as glass, plastic, and metal? Can I use plastic to ferment kombucha in? Is metal bad for kombucha and does that mean the same for stainless steel? Can I use different kinds of sugar to make kombucha or even honey? A little bit about another type of SCOBY that makes another tea similar to kombucha called Jun If I want less sugar in my kombucha, should I just start with less? Does light affect the brewing process and can I leave it on the counter? Do you have to keep ferments apart when brewing them open so they don’t cross contaminate each other? What are those stringy things in the kombucha that’s growing? Does it matter if the kombucha SCOBY floats on top, is in the middle, or sinks to the bottom?   Basic Kombucha Recipe (ratios for different batch sizes) 2 Gallons: 4 tablespoons (1/4 cup) loose tea (16 tea bags) 2 cups sugar 1 3/4 gallons (7 quarts) water 4 cups starter   1 Gallon: 2 tablespoons loose tea (8 tea bags) 1 cup sugar 3 1/2 quarts water 2 cups starter   Half-gallon: 1 tablespoon loose tea (4 tea bags) 1/2 cup sugar 1 1/2 quarts water 1 cup starter   One quart: 1/2 tablespoon loose tea (2 tea bags) 1/4 cup sugar 3 cups water 1/2 cup starter   LINKS FOR TODAY’S SHOW: Subscribe to Email (to get updates on blogs & new shows) Subscribe on iTunes Subscribe on Stitcher Radio (Android, iPhone, etc.) Like us on Facebook Follow us on Twitter Follow our boards on Pinterest   I’d love to hear your thoughts on today’s show so be sure to comment below or if you have an idea for the show, email me at paul at fermentationpodcast.com or just click on the Contact button on top of this page and fill out the form. I look forward to hearing from you!

It’s time to give thanks and that means Thanksgiving is close! I decided to put together an episode to give you some ideas on how to add fermentation, fermented foods, and fermented drinks into your Thanksgiving dinner. You might not think it, but Thanksgiving is actually a great time of the year for fermentation to shine! There are so many fresh foods that can be fermented and added to the Thanksgiving table including desserts. Whether it’s cranberries, stuffing, pies, wine, coffee, or chocolate, there’s several areas where fermentation can fit into the Thanksgiving meal. I hope you enjoy this episode and don’t forget, time is short! Get started right away to get your ferments going for next week! The other thing I want to stress is that this is a time for thanks, family, friends, and not a day for going out shopping with all the crazies out there at stores that insidiously decide to open their doors on Thanksgiving day. Stores like that shouldn’t be supported. Anyways, I wish everyone a wonderful Thanksgiving and don’t get lost too far in your food coma! Check out Jack Spirko of The Survival Podcast for his Thanksgiving Special Episode 2014 for a great story on why much of what we learn about Thanksgiving is wrong or inaccurate, how Thanksgiving became a way for our nation to heal and reunite after a terrible civil war, why Thanksgiving has been moved around to different dates, and what feasting actually meant 100 years ago. This is a must listen every Thanksgiving and it’s updated every year.   TOPICS INCLUDED IN TODAY’S FERMENTATION PODCAST: You have less than a week to get your fermentations started and finished by Thanksgiving! Incorporating fermented foods into your Thanksgiving meal Fermented appetizers including pickles, carrots, green beans, onions, hummus, pickled eggs Getting flavorful brined black and green olives better than what you’d get in a jar or can Roasting garlic heads and mixing them with balsamic vinegar and also using balsamic vinegar for cherry tomatoes Thoughts on cheese for Thanksgiving Encouraging everyone to make their own butter and sour cream rather than buying it Side dishes like fermented cranberries sauce, pumpkin butter, apple sauce, sweet potatoes, and pickle soup My great-grandpa’s recipe for making sauteed sweet potatoes slices in a cast-iron skillet Other side dishes like roasting roots like potatoes, butternut squash, and cauliflowers Making fermented mashed potatoes with dill pickle juice Fermenting mushrooms and making a nice homemade gravy using fermented mushrooms and soy sauce Sourdough bread, sourdough pie crust, and encouraging you to make homemade whipped cream After dinner, what desserts can be like pumpkin pie, chocolate along with drinks like ice wine, ice cider, and coffee Alcoholic drinks like wine, mead, beer, and cider Non-alcoholic drinks like lacto-fermented sodas, ginger ale, traditional Russian kvass, kombucha, and even pickle shots And finally general tips for making your cooking more flavorful with techniques to capture, preserve, and enhance flavor   RECIPES MENTIONED IN TODAY’S SHOW: Appetizers Dill Pickles Homemade Dill Pickle Recipe – The Fermentation Podcast Dehydrating Pickles & Fermented Dill Pickle Salt Recipe – The Fermentation Podcast Watermelon Rinds Lacto-Fermented Watermelon Rind Pickles – Cultures for Health Fermented Watermelon Rinds – Pickle Me Too Fermented Okra Fermented Okra – The Fermentation Podcast Fermented Carrot Sticks Dilly Carrots – Oh Lardy Spicy Dilly Carrot Sticks – Pickle Me Too Lacto-Fermented Carrot Sticks – Food Renegade Fermented Green Beans Spicy Dilly Beans – Pickle Me Too Hot Beans – Phickle Fermented Pearl Onions Pickled Onions – Cultures for Health Lacto-Fermented Pearl Onions – Gratefully Nourished Pickled Cauliflower Garlicky Cauliflower – Pickle Me Too Curried Lacto-fermented Cauliflower – Cultures for Health Lacto-Fermented Pickled Vegetables – The Kitchn Indian Spiced Lactofermented Cauliflower – Delicious Obsessions Fermented Hummus Preserved Lemon Hummus – Phickle Pickled Eggs Technicolor Pickled Eggs – The Fermentista’s Kitchen Cheese Cheesemaking Recipes – Cultures for Health Basic Vegan Fermented Cashew Cheese – The Fermentation Podcast Side Dishes Fermented Cranberry Sauce Cran-Apple Relish – Cultures for Health Fermented Apple Cranberry Chutney – Cultures for Health Fermented Cranberry Sauce – Oh Lardy Spicy Fermented Cranberry Orange Relish – Homemade Mommy 6 Stunning and Nourishing Cranberry Sauces – GNOWFGLINS Fermented Pumpkin Butter Fermented Pumpkin Butter – Oh Lardy Fermented Apple Sauce Fermented Applesauce – Pickle Me Too Fermented Sweet Potatoes Fermenting Sweet Potatoes – The Fermentista’s Kitchen Roasted Roots & Veggies Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts – Food Network Caramelized Butternut Squash – Food Network Roasted Cauliflower With Dates and Pine Nuts – Food Network Soup Pickle Soup – The Fermentista’s Kitchen Fermented Mushrooms Fermented Mushrooms – Oh Lardy Breads & Grains Sourdough Bread Artisan Multigrain No-Knead Bread Recipe – The Fermentation Podcast Desserts Pie Pumpkin Pie (gluten-free, dairy-free, egg-free) – GNOWFGLINS Drinks Cider How to Make Hard Cider From Whole Apples, Without a Press – And Here We Are Fermented Sodas How to Make Fermented Blackberry Soda – And Here We Are How to Make Rhubarb & Honey Soda (With Lacto-Fermentation!) – And Here We Are Episode 4 – How to Make Ginger Beer, Ginger Ale, and Lacto-Fermented Soda – The Fermentation Podcast Kombucha Spicy Pineapple Cranberry Kombucha – Pickle Me Too Fermented Thanksgiving Recipes In General Have a Healthier, Cultured Thanksgiving – Cultures for Health   Savory Brown Mushroom Gravy Recipe Ingredient List 1: 1 1/2 cups veggie broth or water 1 onion, finely chopped 1 16oz container cremini button mushrooms or baby portobellos, finely diced and sliced 1 tsp dried thyme Ingredient List 2: 1 1/2 cups cashew milk (or other nondairy milk) 4 T soy sauce or tamari (or 3/4 tsp salt) black pepper 1/2 tsp salt Directions: Bring ingredient list 1 to boil in a pot, then simmer until fully cooked. Add ingredient list 2 and stir. Spoon out a bowl full of chunks and set aside. Pour remaining into a blender and blend until smooth or insert an immersion blender into pot to blend until smooth Pour chunks back into the gravy   Crock Pot Stuffing Recipe Ingredients: 2 cups chopped onions 1 1/2 cups thinly sliced celery 1 cup diced tart apple, peeled and cored 1/4 cup butter 1 tablespoon ground sage 1 teaspoon ground marjoram 3 teaspoon salt 1 teaspoon pepper 1/2 teaspoon savory (or sage) 1/2 teaspoon thyme 12 cups lightly toasted bread, cubes 1/2 cup fresh parsley, chopped 1 1/2 cups vegetable stock Directions: In a large fry pan sautee onions, celery and apple in butter until onion is just translucent. Stir in sage, marjoram, salt, pepper, savory and thyme. Combine vegetable mixture with the bread cubes and parsley. Toss well. Pour stock over mixture, tossing well. Spoon into your crock-pot. Cover and cook on high for one hour. Reduce to low and continue cooking for 1-2 hours, stirring every hour.   LINKS FOR TODAY’S SHOW: Subscribe to Email (to get updates on blogs & new shows) Subscribe on iTunes Subscribe on Stitcher Radio (Android, iPhone, etc.) Like us on Facebook Follow us on Twitter Follow our boards on Pinterest The Survival Podcast – Thanksgiving Special 2013   I’d love to hear your thoughts on today’s show so be sure to comment below or if you have an idea for the show, email me at paul at fermentationpodcast.com or just click on the Contact button on top of this page and fill out the form. I look forward to hearing from you!

For today’s show, I have on the Kefirko team made up of Marko Borko, Andrej Glažar, and Niko Klanšek who created the Kefirko and currently has a Kickstarter running to get their product out into the market. The Kefirko helps making milk kefir and water kefir much easier without so much mess. Yes, you can make kefir the old-fashioned way, which involves strainers, jars, etc. or you can support a few people who are trying to make a better life for themselves and are also expanding the offerings of fermentation-related products out there for us. Their Kickstarter is well on their way to being funded and if you end up backing them, you’ll get your own Kefirko in the mail worldwide by May 2015.   TOPICS INCLUDED IN TODAY’S FERMENTATION PODCAST: The creators of the Kefirko tell us what is kefir? What the difference is between milk kefir and water kefir and what they taste like Whether they like to use regular store-bought milk or raw milk They go over a tip of making milk kefir but with non-dairy milk like coconut milk since it’s full-fat like dairy milk normally is so then you come out with a coconut milk kefir What gave them the idea to come up with the Kefirko, who started off making kefir first, and some of the product development including the animation in the Kickstarter How often they’re making kefir Can you make kombucha in your Kefirko? If you don’t have grains, they’ve set up Kefirhood which is a website that connects people that have kefir grains and kombucha scobies to share If you get kefir grains in the mail, can you store them before using them and how do you store them? What the normal process looks like on how to make kefir without a Kefirko What is the Kefirko made of, which parts are glass, and which parts are plastic? Describing what the Kefirko looks like and it’s function Is the Kefirko air-tight? When straining the Kefir grains through the strainer, will it catch some of the smallest kefir grains and how gravity affects particle sizes? Since you can unscrew the top slightly to keep air-flow, could there be a problem with fruit flies and how can you alleviate that? What is the size of the Kefirko and how many servings does the team make for themselves a day? Since this first version is a test of the market to see if people are interested, are they going to be following up with larger versions of the Kefirko? Will the Kefirko team think about making a lid compatible with a mason jar in the future and what are the challenges and drawbacks of that? Since the Kefirko team is in Slovenia (southern central Europe), where all in the world are they shipping to? Which they replied that they’re shipping worldwide. If this Kickstarter is successful, are they planning on expanding a line of fermentation tools or making more accessories to include making other things like butter or cheese? Will they make a white Kefirko? If they make their goal, what will be the first stretch goal that they will add? What are the options for supporting the Kickstarter and the recipe book that comes with it with 30+ recipes   LINKS FOR TODAY’S SHOW: Subscribe to Email (to get updates on blogs & new shows) Subscribe on iTunes Subscribe on Stitcher Radio (Android, iPhone, etc.) Like us on Facebook Follow us on Twitter Follow our boards on Pinterest Kefirko.com Kefirhood.com Kefirko Kickstarter Kefirko Facebook, Instagram, and Twitter   I’d love to hear your thoughts on today’s show so be sure to comment below or if you have an idea for the show, email me at paul at fermentationpodcast.com or just click on the Contact button on top of this page and fill out the form. I look forward to hearing from you!

Today I have on the show the Oh Lardy ladies Kelly Liston & Tamara Mannelly from their blog OhLardy.com. We cover quite a few different areas in fermentation from fermenting mushrooms, holiday ferments like cranberries and apple butter, essential oils, and then go through their book on fermentation, Oh Lardy’s Guide to Fermenting Fruits & Vegetables. They had me cracking up and were such a pleasure to talk to. They’re so full of information and they really just want to teach people all they know about Real Food, fermentation, and just health in general. I hope you enjoy today’s episode and try out some of their recipes. The holidays are just around the corner so, get something fermenting!   TOPICS INCLUDED IN TODAY’S FERMENTATION PODCAST: Kelly & Tamara’s journey on the path of Real Food and how they got into fermentation making their own bread, soaking grains, and fermenting foods How the Oh Lardy ladies met in an unlikely way and started their joint project OhLardy.com together What is “Real Food”? Tamara’s first experience fermenting with the Nourishing Traditions book, sauerkraut, and taking a fermentation class Some of their favorite ferments including a fermented cranberry sauce Kelly’s experience fermenting mushrooms and how it actually tastes quite amazing They talk about a nice fermented apple butter for the holidays A couple mishaps like a batch of grated beets that were less than desired that turned white, a moldy batch of kombucha, and testy sourdough starter How fermenting your chicken feed can help increase enzyme content, vitamins, digestion, boost usable protein, and how it can help your birds in their molting cycle and get back into the laying cycle Fermenting comfrey in a 5 gallon bucket for an easy high nutrient liquid plant fertilizer Using essential oils in fermentation like a small drop to flavor kombucha tea What the Oh Lardy ladies cover in their fermentation classes and workshops in the Phoenix & Chicago areas Teaching the “art” part of fermentation where there’s not always one way to ferment something as in to use a starter or to not use a starter Things that a beginner could start fermenting that will get you going like fermented carrot sticks or salsa or things you might eat as a snack all the time anyways Sneaking ferments into appetizers like fermented carrots blended up into a guacamole dip, into sandwiches, smoothies, or using the brine as a base for vinegar for salads Their newest ventures into fermentation including milk kefir and tackling the elusive sourdough bread How fermented foods and drinks are a regular part of their diet and different fermented offerings on their dinner table, packed in lunches and sometimes in breakfast Their thoughts on fermented foods relating to health and well-being They go through their beautiful book they co-wrote together Oh Lardy’s Guide to Fermenting Fruits & Vegetables   RECIPES MENTIONED IN TODAY’S SHOW: Fermented Cranberry Sauce Recipe Fermented Mushrooms Recipe Fermented Pumpkin Butter Recipe Fermented Chicken Feed   LINKS FOR TODAY’S SHOW: Subscribe to Email (to get updates on blogs & new shows) Subscribe on iTunes Subscribe on Stitcher Radio (Android, iPhone, etc.) Like us on Facebook Follow us on Twitter Follow our boards on Pinterest Kelly Liston & Tamara Mannelly’s blog – OhLardy.com Oh Lardy’s Guide to Fermenting Fruits & Vegetables   I’d love to hear your thoughts on today’s show so be sure to comment below or if you have an idea for the show, email me at paul at fermentationpodcast.com or just click on the Contact button on top of this page and fill out the form. I look forward to hearing from you!

Imagine making your own homemade fermented hot sauce with an explosion of flavor. In this episode I take you through how to make homemade hot sauce the old fashioned way without cooking and vinegar but with a salt brine. I’ve been making this hot sauce for years now and use it so much I actually have been putting it in wine bottles so that I never run out. There are so many different variations that you can do to this recipe that it should blow your mind!  For the entire recipe listed out see the previous post, Fermented Jalapeno Hot Sauce Recipe. I hope you enjoy this episode as much as I enjoy hot sauce and also want to wish everyone a Happy Halloween!   TOPICS INCLUDED IN TODAY’S FERMENTATION PODCAST: I start off talking about hot sauce and pretend to be a hot sauce sommelier by doing a live smelling and tasting of this spicy Jalapeno hot sauce recipe on the air and nearly lose my voice Some ideas on where to use this homemade hot sauce and possibly give it as a gift Ideas for different types of peppers and veggies that could contribute to your base hot sauce recipe like jalapenos, habaneros, pablanos, sweet peppers, and even veggies like carrots to extend the hot sauce and make it not so hot When making hot sauce, a tip on separating batches into pickled peppers and reserving some to make hot sauce Straining your pickled pepper mixture with sieves or nut milk bags Making your hot sauce more interesting with several additions you can put in like different sweeteners like sugar or honey, sweet fruit like mango or pineapple, fresh herbs, getting citrus flavor from lemon or lime rinds, a smoky flavor with liquid smoke or roasting your peppers to make chipotle peppersh Looking for more flavor inspiration by looking to popular brands of hot sauce like Tabasco or small hot sauce companies to see what they’re using for interesting flavors Tips when making this hot sauce and precautions like: Wear gloves when chopping these peppers!   LINKS FOR TODAY’S SHOW: Subscribe to Email (to get updates on blogs & new shows) Subscribe on iTunes Subscribe on Stitcher Radio (Android, iPhone, etc.) Like us on Facebook Follow us on Twitter Follow our boards on Pinterest Homemade Fermented Jalapeno Hot Sauce Recipe I’d love to hear your thoughts on today’s show so be sure to comment below or if you have an idea for the show, email me at paul at fermentationpodcast.com or just click on the Contact button on top of this page and fill out the form. I look forward to hearing from you!

Today I have an interesting mix of a show with a first time of listener feedback where I go over emails that people have written me and questions relating to fermentation or the show. I also remind everyone that just listens to the podcast and doesn’t get out to the website, there’s tons of pictures here! I go over in detail the recipe for a basic vegan fermented cashew cheese and the round the show off with some of the posts I’ve done recently on mold & food safety. If you haven’t seen some of the pictures of the up close shots of mold, it will boggle the mind.   TOPICS INCLUDED IN TODAY’S FERMENTATION PODCAST: The first listener feedback segment of the show where I cover Someone making holiday pickles A show suggestion of aerobic vs. anaerobic fermentation and the idea of a “fermentary” Having fermentation knowledge in a SHTF scenario and making food last longer in things like a just a power outage like what you’d get from a snow storm or a hurricane Thoughts on a SHTF scenario in terms of long term storable food like grains and beans and making tempeh from soybeans One listener shares a good recipe for Pineapple Slices and Hot Peppers in a Salt Brine One person’s theory on the origin of fermenting from peoples living near the sea shore and a fermented duck egg that’s fermented for a year The interesting idea of fermenting things by burying them at the beach to let the salt brine cure them The microbiome diet and how a 76 year old man keeps healthy, happy, and gets out to walk along with eating fermented foods on a daily basis A question on whether I strain the ginger bug before putting it into the ginger ale batch and whether I fill the jar of ginger but back up with water along with sugar and more ginger Thoughts on becoming profitable and selling fermentation equipment and also maybe creating a sponsorship or members section where members could get discounts on fermentation related items from businesses Questions on how long it should be before getting bubbles when making sauerkraut My question to you of did you like this listener feedback segment and should I keep it on the show? Making a basic vegan cashew cheese recipe using rejuvelac and a lot of ideas to alter that recipe and make some killer fermented “cheese” I cover the topic of mold and go through the post of Five Questions on Mold and Food Safety which involve these five questions What is mold and why is there mold on top of my sauerkraut, pickles, etc.? Is it harmful or dangerous to eat mold and what can it do to you? Is it safe to scrape mold off the surface of a brine and then eat the ferment that is below the brine level? Aren’t you afraid of mycotoxins and doesn’t mold have roots? How can I prevent mold from growing on my ferments and what do I do now that I have it?   LINKS FOR TODAY’S SHOW: Subscribe to Email (to get updates on blogs & new shows) Subscribe on iTunes Subscribe on Stitcher Radio (Android, iPhone, etc.) Like us on Facebook Follow us on Twitter Follow our boards on Pinterest Pique or Puerto Rican Hot sauce Recipe   I’d love to hear your thoughts on today’s show so be sure to comment below or if you have an idea for the show, email me at paul at fermentationpodcast.com or just click on the Contact button on top of this page and fill out the form. I look forward to hearing from you!

Today it’s all about salt. It’s just you and me and I talk about the many types of salt is available to you out there, some of the basics when it comes to making brines, and weight ratios you should know and keep in mind when you’re making and following recipes. You would think that the topic of salt is a simple one but did you know there’s added ingredients in most table salt? What does that do to your ferments and more importantly, are there any healthy salts that could give you a boost in nutrition with it’s added minerals? When I first started, I began using sea salt and skipped the table salt immediately but I had no idea that there were so many salts out there that you can consider for so many different reasons. Even the topic of iodine deficiency is a big one when it comes to that popular NaCl. In any case, when creating a starter culture, you want to give it the best it can have so how about giving today’s show a listen and finding out what kinds of salt to use it lactic acid fermentation and pickling?   TOPICS INCLUDED IN TODAY’S FERMENTATION PODCAST: Salt Basics Why should you use salt in fermentation? Does salt help or hurt bacteria when making things like pickles or sauerkraut? Using salt in fermentation and what it does to aerobic yeasts and mold Can you use too much salt when fermenting things? A discussion on the several different types of salt and what types of salt should you use for fermentation? Some of the many salts talked about include: Table salt Iodized table salt Pickling salt Kosher Sea Fleur de sel or “flower of salt Sel gris or “grey salt” also known as Celtic sea salt Pink Himalayan salt Black salt (also known as Kala Namak) Hawaiian sea salt Salt Weights & Brine Basics The weight of salt depends on 3 things – how coarse or fine the salt was ground, the density of the salt, and what the moisture content is My 3 different methods for calculating out salt ratios The exact scientific method of weights using a gram scale to measure salinity percentages Measuring salt by measuring spoon anyways and stick to it method The salt to taste method General Rules of Salinity Ratios Typical salinity ratios you’ll like for fermenting vegetables Keeping vegetables more crisp with more salt A quick word on much higher salinity ratios for other ferments like meat, different cheeses, brining olives, making fish sauce, or making a batch of miso The affect of higher the salinity of the brine you’re making and the longer the fermentation is going to take Decreasing the salt by adding more flavor with herbs, aromatics like garlic and onions and also lemon juice to increase the acidity Backslopping And of course, when fermenting vegetables, keep it below the brine level LINKS FOR TODAY’S SHOW: Subscribe to Email (to get updates on blogs & new shows) Subscribe on iTunes Subscribe on Stitcher Radio (Android, iPhone, etc.) Like us on Facebook Follow us on Twitter Follow our boards on Pinterest I’d love to hear your thoughts on today’s show so be sure to comment below or if you have an idea for the show, email me at paul at fermentationpodcast.com or just click on the Contact button on top of this page and fill out the form. I look forward to hearing from you!

Mark Campbell who specializes in making artistic and unique ceramics joins us today to talk about his incredible fermentation crocks, fermentation pots, and vessels of all shapes and sizes and how he got involved in providing the fermentation community some of the most beautiful ceramics for making sauerkraut, pickles, kombucha, sourdough, and several other things. He’s been making ceramics since he was in elementary school and in the past few years started making the fermentation crocks special order for people who began noticing the high quality and craftsmanship of his work. Mark has a background in art and has also worked in the food industry for 27 years, but had a yearning to get back into pottery so for him it just seemed the perfect fit to combine his love for food with his passion of ceramic making. His favorite artist is Vincent van Gogh and if you look closely, you should see influences of “Starry Night” in some of his work. As a side note in fermentation fame, Mark custom-made the the sauerkraut crock at the top right just for Sandor Katz, himself. Be sure to scroll down to check out a video of him making a fermentation crock as well as a special recipe he wanted me to include for you for his Taco Kraut. **UPDATE** – The day after this interview came out, Mark put in his notice that he is leaving his food industry job and has decided to go full-time as a ceramic maker. I wish him the best and I know he’ll do great! I think I see quite a few sales in his future and can’t wait to see what else he comes up with.   TOPICS INCLUDED IN TODAY’S FERMENTATION PODCAST: Mark’s background as starting off with a fishery major and moving into getting an art teaching degree specializing in ceramics His journey in the food industry, discovering his passion for pottery and ceramics again, and why he started making fermentation crocks The process of making a fermentation crock, the weights, and the challenges that you face when creating a complex ceramic like water moat fermentation crocks (see his video in the links below) Some of the amazing designs that he thinks up including one of my favorites – the sheet metal design A comparison of the Harsch-style crocks to Mark’s crocks and what that lip on the water moat does to make it more user friendly How making fermentation crocks got him into fermenting the great flavors of sauerkraut, pickles, and apple cider vinegar His background in the food industry is always making him look at food in unique and different ways to come up with interesting flavor combinations now using ingredients from fermentation How he makes apple cider vinegar using pasteurized apple cider, one of his carboys, and champagne yeast taking only 10 days Possible ways to keep pickles crunchy while they’re fermenting using grape leaves, oak leaves, blackberry leaves, raspberry leaves, or possibly loose leaf tea The health benefits Mark sees from taking 1 tablespoon of apple cider vinegar relieving him of heartburn We talk about the several tasty variations of sauerkraut that Mark makes including the first one that’s similar to a Salvadorian curtido: Tex-Mex Taco Kraut – cumin, sun-dried chipotle peppers, lemon juice, fresh oregano, fresh cilantro (recipe & picture below) Pizza Kraut – jalapenos or seranos, garlic, fresh oregano, fresh thyme, Mark’s successes using the air-lock fermentation crock method to ferment and keeping the air-lock closed for weeks to avoid possible mold and keeping the brine above what you’re fermenting Mark’s suggestions coming from the food industry for if you get mold is “when in doubt, throw it out”, but a little mold could probably be removed but kahm yeast is no problem Mark’s suggestion for the best way he’s found to remove a large amount of mold from a fermentation crock to sterilize the crock and it’s not using bleach but instead vinegar and soapy water and for the weights, the same but including your oven He talks a little about how his weights are glazed so no mold would penetrate and would wash off and the difference between unglazed He brings up the fermentation festival he attended and how he learned from the Koreans just how not strict you can be and how there’s such a huge amount of variation to fermentation methods The Korean culture amazes him in the way that kimchi is almost always part of their dinner and if it’s not there, it doesn’t feel like a complete dinner He talks about the glaze that he uses for his crocks and how safe they are The difference between the spouts kombucha crocks and which works better in terms of wood vs. plastic vs. stainless steel (his wood spigot is cork & bamboo) Some talk about some of his other creations including the sourdough crock and his carboys Thoughts on getting started making pottery in your local community His family’s reaction to his fermentation habits What happens to his “seconds” or the fermentation crocks that have chips or are second-hand Mark’s suggestions and thoughts for someone just getting into fermentation LINKS FOR TODAY’S SHOW: Subscribe to Email (to get updates on blogs & new shows) Subscribe on iTunes Subscribe on Stitcher Radio (Android, iPhone, etc.) Like us on Facebook Follow us on Twitter Follow our boards on Pinterest Mark Campbell Ceramics on Etsy (special order an amazing crock!) Mark Campbell Ceramics Website Mark Campbell Ceramics Facebook Mark on YouTube showing how to make a one gallon fermentation crock (video also below) Wild Fermentation Group on Facebook Mark Campbell’s Taco Kraut Recipe Makes 2 quarts Mark Campbell had me add this recipe because he wanted you to have what he considers to be the best flavorful sauerkraut to put on fish tacos, prawn tacos, or anything Mexican. He says it resembles a Salvadorian curtido which is a lightly fermented cabbage relish that is usually made of cabbage, onions, carrots, and lime juice and served with pupusas (a thick handmade corn tortilla). Ingredients: 2 medium heads of cabbage 1 medium onion 5 bulbs garlic, peeled 1 T cumin seeds 2 T sun-dried chipotle peppers, sliced 2 lemons 1 T fresh oregano (leaves and stems, no need to cut it up) Salt 1 tsp coriander seeds (really optional, depends if you like that flavor)   In a large mixing bowl or stockpot I put in a layer of sliced cabbage and salt to taste. (It should be on the salty side. Many people weight their salt and cabbage. I always cook not measuring anything so I do it on the fly so to speak. You want your cabbage to taste salty but not overwhelming.) I then add another layer of cabbage and mix in salt to taste. It usually takes me 3 layers of cabbage to salt to finish up the cabbage. I then let it sit for an hour to sweat. (That makes it a whole lot easier to get the liquid needed from the cabbage for a good brine.) I then make a fist and push down on the cabbage and massage it with my hand to get the liquid out. I line the bottom of my crock with all of the other ingredients listed. Then put in the cabbage and brine. Add my weights and make sure there is at least 1/4 inch of brine covering the weights. If for whatever reason you did not make enough brine from the cabbage I add enough water (1 T salt to pint of water) to insure the weights are covered. Ferment for 21-28 days and it’s done. I like to mix fresh cilantro before serving it with tacos. If you try it, please let me know what you think, I would love to hear!   I’d love to hear your thoughts on today’s show so be sure to comment below or if you have an idea for the show, email me at paul at fermentationpodcast.com or just click on the Contact button on top of this page and fill out the form. I look forward to hearing from you!

Ariana Mullins of AndHereWeAre.net Today I have with me special guest Ariana Mullins from the blog AndHereWeAre.net. She’s an American writer, cook, explorer and photographer and shares her family’s stories of challenge and adventure as expats in Europe, as well as inspiration for living a simple and meaningful life. She has a passion for restoring lost kitchen arts and loves to share her experiences in foraging, butchery, home brewing and anything new she can get her hands on in her English kitchen. I came across her blog from Pinterest with her delicious Fermented Blackberry Soda recipe. She’s quite an experimenter in the kitchen and also has a grain-free cookbook out now called “And Here We Are in the Kitchen“. Not only do we talk about fermented foods & drinks like fermented soda, wine, and hard cider but also her experiences growing up in the Philippines with her family and foraging for wild edibles in England.  She’s traveled quite a bit and has also lived in Germany and currently lives in England, and is moving soon to Spain with her husband and daughter. She takes gorgeous pictures of food that will leave you hungry and encourages people to try foods at least 3 times before you write them off, which I think is a great philosophy.   TOPICS INCLUDED IN TODAY’S FERMENTATION PODCAST: Reviving lost practices in kitchen arts Some traditional Philippine ferments like a fermented fish dish or condiment called “ginamos” that was taken to the beach and eaten with bananas, fermented vinegar from coconut sap, and also an alcoholic coconut sap wine or palm wine called “tuba” (tubâ), and others like bagoong and fermented sausage Fermenting beverages with sugar vs honey and if it takes longer The process of making fermented blackberry soda from either fresh or frozen blackberries and either using sauerkraut juice, yogurt whey, kefir whey, or ginger bug as a starter as well as fermentation vessels for soda The process of making wines from things like elderberries and flowers and how wine doesn’t necessarily mean grapes Ariana goes through all the wines she’s making and what’s on her fermenting shelf Using wild fermentation for making wine rather than just using commercial yeast Other types of wine made with plums and wild yeast that can have a cidery taste Using commercial champagne or cider yeast and which she prefers The process of making hard cider with several different types of yeasts including wild yeasts How Ariana has been fermenting for the last 20 years and got into homebrewing the past few years Getting started fermenting and how to get over your fear of it with knowledge or just taking a class Some of the things she’s fermented like kombucha, yogurt, kefir, sourdough breads, fruit ferments like chutneys and recently cured meats Her food philosophy from being vegan to moving towards paleo and just loving food in general The dogma, rules, and the loss of joy that can come from food communities and how food should be a joyful ritual to share with your family and community What people or family might think of you for being into fermentation or making fermented products and how people are starting become very curious and interested in it Foraging wild edibles like hazelnuts, stinging nettles, plums, apples, blackberries, sloes, rose hips, and how they can add interesting flavors into your diet Living in other areas, culture shock, and fitting into a new community Ariana’s cookbook “And Here We Are In the Kitchen” and grain free living What she’s looking forward to experimenting in fermentation with in the future including cured meats Trying exotic fruits like jackfruit and durian and the philosophy of trying a food at least 3 times before you write it off Getting started in fermentation and how it’s really just about doing it LINKS FOR TODAY’S SHOW: Subscribe to Email (to get updates on blogs & new shows) Subscribe on iTunes Subscribe on Stitcher Radio (Android, iPhone, etc.) Like us on Facebook Follow us on Twitter Follow our boards on Pinterest Ariana’s blog AndHereWeAre.net Ariana’s Fermented Blackberry Soda Recipe And Here We Are in the Kitchen Cookbook I’d love to hear your thoughts on today’s show so be sure to comment below or if you have an idea for the show, email me at paul at fermentationpodcast.com or just click on the Contact button on top of this page and fill out the form. I look forward to hearing from you!

Can you be vegan and also be involved in fermentation? I go into this and other topics on today’s show. After living a vegan lifestyle for about 10 years now, I think I can talk to a few of the issues that people bring up all the time. I feel this is one of the best ways to live, but I also think that if you’re living a sustainable lifestyle and you’re not vegan, you could actually be doing more GOOD than the typical vegan idealist is. Also, if you ARE vegan (or vegetarian), have you truly thought about what your definition of vegan (or vegetarian) is for yourself? Have you actually gone through the thought process and traced the path of where your vegetarian food comes from and how it’s processed? You can truly be a good force in the world showing your passion for being vegan, but blindly following anything can also have great pitfalls and be harming the planet more than you think it’s doing good. I hope you enjoy today’s show. Let me know what you think in the show notes!   TOPICS INCLUDED IN TODAY’S FERMENTATION PODCAST: Why did I turn vegan and what got me thinking about going vegan 10 years ago? What are some great books on veganism etc.? Any books by John Robbins Food Revolution Reclaiming Our Health May All Be Fed Healthy at 100 The New Good Life Other books The China Study Slaughterhouse Mad Cowboy The story of my dad and why that still drives me to learn about health and nutrition The arguments as to why you SHOULD go vegan The arguments as to why you should NEVER go vegan My conclusions after 10 years on the following arguments for and against vegan diets including: You get more fiber on a vegan diet You aren’t consuming cancer-causing meats, dairy products, and eggs Less accumulated toxins from bioaccumulation You’re not killing animals on a vegan diet (or are you?) You’re not supporting a system that’s abusing animals Cycling grain through animals is unsustainable Grazing animals leads to the degradation of soil and how we could use this to our advantage Animals produce large amount of methane and create pollution and how we could harness this energy Plants don’t have enough protein or where do you get your protein? Plants don’t have complete protein There’s no natural form of B12 in a vegan’s diet You don’t get enough vitamin D such as the amount in milk Never been a culture history that’s lived on a purely vegan diet You get more grains on a vegan diet and we’re not meant to eat grains Can anyone truly be vegan and what is the definition of vegan? What is sustainable and can you be sustainable without being vegan? I compare being vegan to that of the organic label and how this is not a compliment Different eating styles that are based on starch like The McDougall Diet, the hunter/gatherer paleo diet, the Mediterranean diet, and Examples of things I eat on a regular basis Can you be vegan and involved in fermentation? LINKS FOR TODAY’S SHOW: Subscribe to Email (to get updates on blogs & new shows) Subscribe on iTunes Subscribe on Stitcher Radio (Android, iPhone, etc.) Like us on Facebook Follow us on Twitter Follow our boards on Pinterest Diet for a New America by John Robbins (Amazon) Healthy at 100 by John Robbins (Amazon) The China Study by T. Colin Campbell Dr. John McDougall Dr. McDougall’s Newsletter: Where do you get your protein? Allan Savory: How to green the world’s deserts and reverse climate change Geoff Lawton: Biogas Digester with 3 Dairy Cows Provides Enough Cooking Fuel for 6 People What Enzymes Are Used to Break Down Carbohydrates I’d love to hear your thoughts on today’s show so be sure to comment below or if you have an idea for the show, email me at paul at fermentationpodcast.com or just click on the Contact button on top of this page and fill out the form. I look forward to hearing from you!

In today’s show, I go into the subject of permaculture and what permaculture has to do with fermentation. I’m very passionate about permaculture and I think it’s a system that should be included in every child’s education since it’s a system  that helps you solve problems. It’s basically a troubleshooting methodology that teaches you to observe and interact. To define it, permaculture is a design science that provides for all the needs of humanity, while at the same time benefits the environment. TOPICS INCLUDED IN TODAY’S FERMENTATION PODCAST: What is permaculture? The 3 ethics of permaculture and the prime directive Permaculture’s three key aspects How permaculture has evolved over time Permaculture is based in positivism and is solution-oriented “The problem is the solution” The 14 chapters in Permaculture: A Designers’ Manual by Bill Mollison What does permaculture have to do with fermentation? The 3 permaculture ethics and fermentation Permanent culture High quality, nutrient dense food Amazing flavor Reduces waste because you’re recycling nutrients Getting started in permaculture and taking a Permaculture Design Course Greening the Desert – An impressive example of a permaculture project by Geoff Lawton (which was the first one that got me interested in permaculture) LINKS FOR TODAY’S SHOW: Subscribe to Email (to get updates on blogs & new shows) Subscribe on iTunes Subscribe on Stitcher Radio (Android, iPhone, etc.) Like us on Facebook Follow us on Twitter Follow our boards on Pinterest Permaculture: A Designers’ Manual by Bill Mollison (Amazon) Geoff Lawton’s Online Permaculture Design Certificate Course PermaEthos Online Permaculture Design Certificate Course Midwest Permaculture – Hands on 72 Hour Permaculture Design Certificate Course Permaculture Global – Find people and projects in permaculture worldwide Greening the Desert with Geoff Lawton Here’s the first and second part of “Greening the Desert” by Geoff Lawton. It’s well worth your time to see the results that can be achieved with a permaculture design. I’d love to hear your thoughts on today’s show so be sure to comment below or if you have an idea for the show, email me at paul at fermentationpodcast.com or just click on the Contact button on top of this page and fill out the form. I look forward to hearing from you!

Today I want you to get started in fermentation with some simple ideas and fermentation recipes in several fermented foods categories. Everyone has to start somewhere, but just like the key to getting anywhere in life, the answer is that you have to start doing SOMETHING. The journey of 1000 miles starts with a single step so take that first step! In this show I briefly go over things like pickles, sodas, and include recipes to things I started out with like sauerkraut and a no-knead bread recipe that’s extremely simple. Another recipe that you should find useful is making regular homemade yogurt and a vegan yogurt. I also start out at the beginning with some thoughts on the idea of cultures passing their knowledge down from one culture to the next and how we nurture that relationship through time.     TOPICS INCLUDED IN TODAY’S FERMENTATION PODCAST: Thoughts on the movie “Lucy” with (Scarlett Johansson & Morgan Freeman) and how this relates to fermentation and cultures of the past How I got started in fermentation and what were some of my first ferments How to get started into fermented foods Thoughts of fermentation equipment and what you can do if you can’t afford expensive equipment Getting stuck when you don’t have the right ingredients Recipes and ideas to get you started off including Fermented cabbage (sauerkraut) Pickles Fermented carrots Pickled peppers Ginger ale, ginger beer No-knead bread recipe with the 1-2-3-4 method The basics of making homemade yogurt The basics of making homemade vegan non-dairy yogurt Other places to find inspiration and recipes like Pinterest (The Fermentation Podcast Pinterest Boards) LINKS FOR TODAY’S SHOW: Subscribe to Email (to get updates on blogs & new shows) Subscribe on iTunes Subscribe on Stitcher Radio (Android, iPhone, etc.) Like us on Facebook Follow us on Twitter Follow our boards on Pinterest Crock Pot Method of Making Homemade Yogurt Vegan Crock Pot Method of Making Homemade Yogurt Culture for Vegan Yogurt from Cultures for Health I’d love to hear your thoughts on today’s show so be sure to comment below or if you have an idea for the show, email me at paul at fermentationpodcast.com or just click on the Contact button on top of this page and fill out the form. I look forward to hearing from you!