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A Ferment Built for Winter

A Ferment Built for Winter

Recently, I taught a class about fermentation and told the group that fermentation is so easy that it seems like magic. Of course, there’s science behind the magic. The “magic” is actually industrious microbes getting to work. Naturally occurring microbes on the food and in the air convert carbohydrates into acid or alcohol – turning your cucumber into a pickle or your tea into kombucha, for example.

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