Search Results for: fermenter

by Tom Andersen I went to the store a few weeks ago to grab a loaf of French bread, planning to make sandwiches and pizza bread. I read the label. Never should have done that — 13 maybe 14 ingredients beyond water, flour, yeast, and salt. I bought it anyway and it was good, but wow! There’s a better way. … Read More

By Tom Andersen So, what is the point of fermentation, especially home fermentation? We can buy beer; we can buy pickles; we can buy yogurt, sourdough bread and cheese, salami, sauerkraut, sake, and even plum wine.  Why make it myself?  First, let’s just briefly describe what it is and how it works. Fermentation has been used by humans to preserve… Read More

By Thomas Andersen My family frequents a local Mexican restaurant where the food is delicious and plentiful. But the capper is in the condiments, especially the pickled spicy carrot/jalapeno/onion medley. They won’t sell me jars of the stuff, and loading up on the little to-go cups is just not right. So, I made my own. A brief search through grandma’s… Read More

Part 3 in the Mountain Fermenters series on summer cooking By Greg Roe and Mike De Smidt In the last two installments of our summer series, we discussed the perfect summer beer and fermented condiments. In this 3rd installment, we’ll discuss how to make your own fermented sourdough hamburger and hot dog buns for your summer feasts.. The most important… Read More

By Greg Roe and Mike De Smidt In last month’s column we introduced you to the history and process of brewing and fermenting one of our favorite summer beers, the German Kölsch. This month we’re going to add to the summer’s arsenal of fermented foods to accompany your backyard grill. Whether you’re grilling up burgers or dogs, be it beef,… Read More

Part 1 of Our 3-Part Summer Series By Mike De Smidt and Greg Roe The Mountain Fermenter team is eagerly preparing for summer and the opportunity to enjoy communal gatherings once again. This 3-part series will discuss the wonderful world of fermented food and beverages and how you can craft them and add to your next outdoor feast. In part… Read More

By Mike De Smidt and Greg Roe  One of the reasons we enjoy beer and the process of designing and brewing it are the endless possibilities. Fruit, spices, alternative grains (everything other than the traditional barley), you name it; there’s probably somebody somewhere who has experimented with putting it in a beer. One such experiment that has yielded some truly… Read More