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︎︎︎ Ferments
︎︎︎ Interviews
︎︎︎ Writing
︎︎︎ References
︎︎︎ Zine

︎︎︎ About
︎︎︎ Email





13 RED WINE







Ingredients:
grapes
Taste:
varying in flavor, tannic, sweet, alcoholic
Popular in:
global
Time:
3 months+
Dominant microbes:
Yeast and lactic acid producers
Tools:
large vessel, bottles

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22—06/07
Sac—47700

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10 KEFIR







Ingredients: milk
Taste: creamy, tart
Popular in: Eastern Europe
Time: 24+ hours
Dominant microbes: L. kefiranofaciens and L. kefiri
Tools: jar, coffee filter cover

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21—12/18
Lac—47700

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08 FILMJÖLK





Fermented milk
Ingredients: milk
Taste: buttery, cheesy
Popular in: Northern Europe
Time: 24 hours
Dominant microbes: Various Lactobacillus strains
Tools: jar, coffee filter cover

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21—12/18
Lac—1150

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06 RED CABBAGE SAUERKRAUT





Fermented red cabbage
Ingredients: red cabbage, salt
Taste: primarily acidic, pickley, and salty, can be slightly sweet
Popular in: Northern/Eastern Europe
Time: 2-4 weeks
Dominant microbes: Lactic acid producers
Tools: crock/jar, weight

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21—12/18
Lac—3390

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05 TEMPEH





Mold fermented soybean cakes
Ingredients:soybean
Taste: earthy, absorbs other flavors well
Popular in: Java
Time: 2 days-3 months
Dominant microbes: Rhizopus oryzae
Tools: banana leaves or ziplock bag, incubator

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21—12/18
Rhi—23700

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03 VIILI




Fermented milk
Ingredients: milk
Taste: sharp and buttery flavor, stringy or ropy texture
Popular in: Finland, northern Europe
Time: 12-48 hours
Dominant microbes: Various Lactobacillus strains and Geotrichum candidum (yeast)
Tools: jar, coffee filter cover

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21—12/18

Lac—4420

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02 SAUERKRAUT






Fermented cabbage
Ingredients: common cabbage, salt
Taste: primarily acidic, pickley, and salty, can be slightly sweet
Popular in: Northern/Eastern Europe
Dominant microbes: Lactic acid producers
Tools: crock/jar, weight

Read more
21—12/18
Lac—42200


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