Columns: Tom Andersen Archives - San Lorenzo Valley Post

Spicy Fermented Honey

August 23, 2025August 30, 2025 Thomas Andersen

By Thomas Andersen Of course most of us think of the Viking mead when there is mention of fermented honey. Mead, if you have never had it, is a little sweet and quite complex in flavor because honey itself is as varied as the pollen from which it is made. It can also be quite potent, beyond 15% alcohol even.… Read More

Columns Columns: Tom Andersen Food & Drink

Fermented Cabbage

March 15, 2025March 29, 2025 Thomas Andersen

By Tom Andersen Cabbage is arguably one of the most humble of all the vegetables but with a rich history and some awesome fun facts. Here are a few of them: They have been cultivated for over 4000 years; 1000 years ago they cured baldness (wish I knew what happened to that strain); children, of course, come from a cabbage… Read More

Columns Columns: Tom Andersen Food & Drink

From Ancient Origins to Your Kitchen: The Fascinating History of Kefir and a Simple Recipe to Make Your Own

September 8, 2024September 20, 2024 Thomas Andersenfermenter, Food, recipes

By Tom Andersen Kefir is an ancient fermented tangy dairy drink. Evidence of kefir cultures have been found that were 4000 years old. It is said to have been a gift from the prophet Mohammad himself; can’t go wrong with that. There is an area at the bottom of Russia above the country of Georgia called the Caucasus where Turkey… Read More

Columns Columns: Tom Andersen Food & Drink

A Better Butter

April 12, 2024August 23, 2024 slvpost.comfermenter0 comment

By Tom Andersen Fermented butter? Who’d have thought, but yes indeed it is. Nowadays they call it “cultured” butter and it is a premium, but in my grandma’s notebook from 1917 it is called “ripened.” Ripened as opposed to “sweet cream.” She typically cooked and baked with sweet-cream butter because it had a lighter flavor and was usually not salted,… Read More