Nukazuke
Nukazuke is a traditional Japanese method of pickling vegetables. First, a fermented rice bran mixture is prepared by dissolving salt in water, and then mixing...
Tag: fermentation
Miso Recipe
Miso is traditionally a paste made from soybeans, salt, and rice koji. The rice koji is inoculated with the fungus, Aspergillus oryzae. This fungus is...
Lacto-Fermented Sauerkraut Recipe
Homemade lacto-fermented sauerkraut differs from most store bought sauerkrauts in that no vinegar is added to it. Since it isn’t heated, it is still ALIVE!...
Kombucha Recipe
Why buy kombucha when you can have your own endless supply at home? In this recipe, you’ll learn how to prepare and grow a healthy...
Daikon Kimchi (Kkakdugi)
This spicy daikon kimchi has a nice crunchiness when eaten fresh, when fermented longer it develops a nice sour tang. Korean radishes are typically used...
Continuous Fermentation at Mad Lab Distillery
I visited Mad Lab Distillery in Vancouver, BC, where they make whisky, vodka, gin, and raki. The distillery owner, Scott, was kind enough to explain...
iStill Fermenter Cleaning (Journey Into Rum Part 2)
Check out the first Journey Into Rum Post Here We continued our Shakespeare rum production project by assembling and cleaning the brand spanking new 2000L...
Molasses Fermentation (Journey Into Rum Part 3)
Check out my Journey Into Rum Part 2 Post This is the third post documenting our journey to create our Shakespeare Distillery rum. This time...
Making Rum from Molasses (Journey Into Rum Part 1)
One of my main distilling tasks at the Shakespeare Distillery was to help develop a rum and a spiced rum recipe. Here’s our journey making...