Skip to content

Rotten Menu

Exploring the microbiology of food fermentation.

  • By Elisa Caffrey
  • Based in United States of America

Posts per month

Data for this chart is available in the table below
Posts per month
Month starting Posts
Jun 2021 2
Jul 2021 1
Aug 2021 1
Sep 2021 1
Oct 2021 0
Nov 2021 0
Dec 2021 2
Jan 2022 0
Feb 2022 0
Mar 2022 3
Apr 2022 0
May 2022 0
Jun 2022 0
Jul 2022 0
Aug 2022 0
Sep 2022 0
Oct 2022 0
Nov 2022 0
Dec 2022 0
Jan 2023 0
Feb 2023 0
Mar 2023 0
Apr 2023 0
May 2023 0
Jun 2023 0
Jul 2023 0
Aug 2023 0
Sep 2023 0
Oct 2023 0
Nov 2023 0
Dec 2023 0

Any gaps could be due to errors when fetching the blog’s feed.

Most recent posts

Writing
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." …
On , by Rotten Menu, 153 words
Interviews
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 …
On , by Rotten Menu, 194 words
Ferments
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: …
On , by Rotten Menu, 232 words