Rotten Menu
Exploring the microbiology of food fermentation.
- By Elisa Caffrey
- Based in United States of America
Posts per year
| Year starting | Posts |
|---|---|
| 2021 | 7 |
| 2022 | 3 |
| 2023 | 0 |
| 2024 | 0 |
Any gaps could be due to errors when fetching the blog’s feed.
Most recent posts
15 EXPLORING FERMENTATION: a zine “This guide is designed to outline the basics of food fermentation and flavor, providing a framework of how microbes transform foods and encouraging you to start your own fermentation journey." …
16 JULIA STREET “It's really interesting to see where the fermentation takes the flavor naturally. As a small craftsperson, things may vary from batch to batch because I'm small, and these bars are made by …
13 RED WINE Ingredients: grapesTaste: varying in flavor, tannic, sweet, alcoholicPopular in: global Time: 3 months+ Dominant microbes: Yeast and lactic acid producersTools: large vessel, bottles Read more 22—06/07Sac—47700 ︎ 10 KEFIR Ingredients: milk Taste: …