Fermentation

Beverage Deep Dives

Kombucha at Home: Fermenting Your Own Kombucha Tea

To ferment your own kombucha at home, start by brewing a sweet…

Chloe Watson
November 12, 2025

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Nigerian Cuisine

Why Nigerian Puff‑Puff Needs a Second Rise

How the second rise transforms Nigerian puff-puff into light, airy treats by allowing perfect fermentation and texture—discover why skipping it isn’t an option.

Chloe Watson
September 21, 2025

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Food Science and Cooking

The Role of Salt in Fermentation: Creating a Microbial Playground

Largely, salt shapes fermentation by regulating microbes and moisture, but the true impact reveals itself when you explore how it creates a microbial playground.

Chloe Watson
September 20, 2025

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Asian Cuisine

Cambodian Prahok: Fermented Fish Paste Safety Guidelines

Guidelines for ensuring Cambodian prahok remains safe involve proper storage, fermentation, and hygiene practices—discover how to prevent spoilage and enjoy authentic flavors safely.

Chloe Watson
August 29, 2025

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Japanese Cuisine

Fermenting Miso at Home: A Time‑Temperature Troubleshooting Guide

Loving homemade miso? Discover key time-temperature tips to ensure your fermentation succeeds and results in delicious, safe miso every time.

Chloe Watson
August 25, 2025

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Korean Cuisine

Homemade Kimchi Ph Curve: When Is It Safest to Eat?

I’m here to guide you through understanding the pH curve of homemade kimchi and knowing precisely when it’s safest to enjoy.

Chloe Watson
August 24, 2025

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Greek Cuisine

Authentic Greek Tzatziki: Microbiome Benefits of Homemade Yogurt

Probiotic-rich homemade yogurt in authentic Greek tzatziki supports your gut health and immunity—discover how fermentation transforms this classic dish.

Chloe Watson
August 14, 2025

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West African Cuisine

Fermented Cassava Garri: Step‑by‑Step Safety for Home Cooks

Unlock safe, delicious fermented cassava garri at home by following essential steps that ensure quality and safety throughout the process.

Chloe Watson
August 9, 2025

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Indonesian Cuisine

Unlocking Indonesian Tempeh’s Umami Through Controlled Fermentation

Fermentation control unlocks Indonesian tempeh’s umami potential by optimizing conditions—discover how precise adjustments can transform its savory depth.