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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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
Sac—47700
︎
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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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
Lac—47700
︎
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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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
Lac—1150
︎
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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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
Lac—3390
︎
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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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
Rhi—23700
︎
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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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
Lac—4420
︎
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
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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
Lac—42200