The following are some interesting links to sources of further information on fermentation. This list is by no means comprehensive
Should you encounter other interesting websites relevant to fermentation, please email them to sandorkraut [at] wildfermentation.com.
General Fermentation Links
June 7, 2009 article in the San Francisco Chronicle
New York Times article, January 22, 2007
From Domestic Diva
By William Shurtleff and Akiko Aoyagi from their unpublished manuscript, History of Soybeans and Soyfoods: 1100 B.C. to the 1980s
By mycologist and food investigator Alan Muskat
From Nature Medicine June 2009
From the New York Times, November 1, 2009.
Max Wall was awarded a fellowship to travel around the world for a year exploring fermentation traditions. This is his blog.
A source for kefir grains, water kefir grains, kombucha mothers, ad other food cultures. Located in Australia but able to ship many cultures abroad.
Starter cultures and fermentation supplies for sale
Collected by Dr. S. Sekar of Bharathidasan University
From a blog called Old Growth Yiddishkeit
Fermenters Club is a community of food enthusiasts who share a love for traditionally-preserved, natural probiotic foods. Fermenters can participate locally and virtually.
A small, family-run business with the best variety of food fermentation cultures available in the U.S., including kefir grains, koji, kombucha mothers, tempeh starter, and more obscure cultures such as Viili and Fil Mjolk.
From the European Food Information Council
Bay Area classes in gardening, permaculture, kitchen arts, herbal medicines, creative arts and the body. "A gathering place to research, ferment and learn together. We feature small class sizes and experiential learning."
From the Weston A. Price Foundation.
Information on this health-promoting microorganism from the Virtual Bacteria Museum.
Gallery of electron microscopy images, including bacteria and other fermentation organisms.
Yahoo group devoted to "fermented foods, probiotics, and gut health."
Cultures, including various yogurts, kefir, water kefir, kombucha, and others online via ebay.
Lots of great fermentation ideas, information, and insights (in English) from the research blog of the Nordic Food Lab in Copenhagen, Denmark.
Cuban food preservation school in a Havana storefront.
Instructional videos and blogs covering homebrewing, cheesemaking, winemaking, pickling, salumi & charcuterie, and more!
From Contra Costa (CA) Health Services / Lead Poisoning Prevention Project
Fermentation experimentalist Beki Auclair blogging about her adventures.
Report from the Human Microbiome Project
The home page of Jeffrey Gordon, Director of Wasington University's Center for Genome Sciences, who begins the page: "Symbiotic or mutually beneficial relationships between microbes and animals are a dominant theme of life on our microbe-dominated planet.
An NPR report on new research which has yielded recordings of the sounds of yeast reproducing at different temperatures.
Great summary, full of hyperlinks, from the blog of psychology professor and fermentation enthusiast Seth Roberts.
Other related tribes include Food Traditions and Food Rituals tribe http://tribes.tribe.net/foodtraditions; Food geeks http://foodgeeks.tribe.net; Sauerkraut http://sauerkrautsluts.tribe.net/.
The Collection is one of the largest public collections of microorganisms in the world, currently containing approximately 95,000 strains of actinomycetes, bacteria, molds, and yeasts.
A web-based group about wild fermentation, started by Jay Bazuzi
Kefir grains, water kefir grains, kombucha mothers, and other cultures, as well as information, a forum, and lots of links.
Alcoholic Beverages (General)
Kentucky distilling expert Sherman Owens' website, with a support forum, still designs, photo gallery, relevant links, and more.
Side-by-side experiments with several different types of starters.
A unique model of artisinal alcohol production and distribution in New York.
Quite a lot of information! Written by Xu Gan Rong & Bao Tong Fa
By E. Chris Garrison, very simple and straightforward.
Alcoholic Beverages: Beers
Virtual homebrew club, with lots of links.
Homebrew information and resources from the Association of Brewers.
Another virtual homebrew club, with recipes and chatroom.
Beer recipes and forums.
From Beerdude.com.
Home beermaking recipes and lots of links.
Michael Tonsmeire blogs about sour beers and more. Lots of info, recipes, book reviews.
Small Massachusetts malt house, trying to revive local malting to supply brewers in the area with malt from locally-grown barley and wheat.
Alcoholic Beverages: Mead
By Harry Kloman of the University of Pittsburgh.
Recipes and incredible mead links.
A book of mead-making instructions and recipes by Dave Polaschek available in its entirety free online.
Mead recipes.
Alcoholic Beverages: Rice-based Beverages
Excellent free recipes, videos, information, and supplies.
Makgeolli is a Korean Rice Ferment
Information Resource for Homebrewing Sake
Tempeh starter and other cultures from Indonesia.
Alcoholic Beverages: Wines
I swear you can make wine out of anything.
A listing, with brief descriptions, of major varieties of grapes used in winemaking.
A portal with lots of interesting links.
A 1988 book by George M. Cooke and James T. Lapsley, available online in its entirety.
From the University of Pennsylvania Museum of Archaeology and Anthropology.
Extensive information free online from Lum Eisenman.
By Texan Jack Keller. Lots of recipes and links.
From Wineclub.org
Sonoma county, CA tempeh producer.
A former commercial tempeh producer details incubation chamber technology.
Dominic Anfiteatro, of Adelaide, Australia, has posted a wealth of information about tempeh, miso, amazake, and other traditional Asian ferments.
Detailed tempeh-making instructions.
Tempeh in many variations in New York City.
History of Koji - Grains and/or Soybeans Enrobed with a Mold Culture (300 BCE to 2012) by William Shurtleff and Akiko Aoyagi
Photos and clear descriptions of tempeh making, start to finish.
Small diversified farm in West Stockbridge, MA producing fermented veggies and tempeh.
Tempeh-making explained and photographed by a fellow named Peter Vachuska
A video profile of home tempeh producer John Parker in Brooklyn, NY.
Great natto-making directions and info.
Montpelier, VT producer of tempeh and amazake.
A good source for koji (rice inoculated with spores of the fungus Aspergillus oryzae).
William Shurtleff and Akiko Aoyagi have created a series of historical bibliographies on different traditional fermented soyfoods. Excellent resources!
Good online tempeh-making instructions from a Belgian firm selling tempeh starter.
Lagusta's Excellent Tempeh-Making Details with Clear Photos
Fresh tempeh made in Gainesville, FL.
Tempeh starter and other cultures from Indonesia.
Michael Twitty's blog on "African American foodways and its parent traditions in Africa and her Diaspora and its legacy in the food culture of the American South."
Shonagh MacRae's blog includes many fermentation experiments.
"A cheerily unalphabetical dictionary of food terms"
Donna Schwenk's cultured food blog, recipes, and classes.
A blog about fermentation adventures.
My fellow cultural revivalist Maria Tarantino's food blog.
Food blog by fermentation enthusiast, chef, and food activist Tiffanie Short.
"Gastronicity is the art of eating the right food at the right time in the right place." A blog on food, nutrition and sustainability by Nishanga Bliss, L.Ac.
"Hi there! I’m just a girl, fermented that is… I make kombucha, water kefir, sourdough and lacto-fermented veggies in my spare time when I’m not doing web/application design and content management for my employer. I like to experiment with fermenting"
Master Gardener Cindy Conner's blog.
An amazingly comprehensive listing of food blogs
I eat locally wherever local happens to be. I like finding good food where ever I go, from down home cookin' to celeb chef's food. I really like food, so that is why I blog about food.
Fermentation-friendly urban agriculture in Detroit
Lots of great fermentation ideas, information, and insights (in English) from the research blog of the Nordic Food Lab in Copenhagen, Denmark.
Food blog with lots of fermentation adventures.
Blog from the author of the Whole Foods Encyclopedia, the Splendid Grain, and other books.
Notes on Cooking and Enjoying Food
Musings and reflections from a Berkeley, CA-based baker, brewer, and local food activist.
Minnesota gardener and cook Amy Thielen's blog.
Jeremy Shapiro's
foraging, wild food, wild edibles, wild food recipes, eat weeds, wild edible plants photography, forage wild food
An ongoing effort to document and share traditional foodways in communities large and small throughout Ukraine.
Veggie Cooking Around the World teaches whole foods, plant-based cooking in the Chicago area.
Do you want to learn how to prepare food in ways that heal and sustain? Join Elli Sparks for cooking classes. We'll cover yogurt, kefir, raw milk, grass-fed beef, soaking and sprouting nuts and grains, etc. Class hosted in her Woodland Heights home.
Crocks and other Equipment for Fermentation
My friend and Tennessee neighbor Amy Potter handcrafts gorgeous crocks in several styles, all highly functional.
Sarah Kersten's handmade water-lock Harsch-style crocks.
Gregg Allen Lindsely hand-crafts ceramic crocks in Northern California.
For the folks that love to ferment sauerkraut, kimchee or pickled vegetables at home, this 7
Minneapolis-based potter making gorgeous water-locked fermentation crocks.
In Sonoma County, California.
By potter and pickler Robbie Heidinger in Westhampton, Massachusetts.
Potter Adam Feld documented his apprenticeship with a Korean Onggi maker; click on
A wooden tamping tool created by the Eugene, OR chapter of the Weston A. Price Foundation, as well as other related resources.
FERMENTATION CROCKS – MADE BY HAND -
Supplier with equipment for many varied realms of fermentation, from cheesemaking to brewing, kimchi to salami.
1-50 liter oak barrels.
A clever design for fermenting vegetables protected from air exposure.
Glass canning jar weights especially for use in lacto fermented preserving in a jar .
REN BOURS CERAMICS AGENCY IS A DUTCH IMPORT AND EXPORT COMPANY SPECIALIZED IN KITCHEN CERAMICS AND BASIC KITCHEN SUPPLIES. Fermenting Crocks are beautifully crafted stoneware pots which produce delicious pickled vegetables in just 4-6 weeks from cabbages
Raw cheese advocacy.
A state-by-state listing compiled by the Campaign for Raw Milk, a project of the Weston A. Price Foundation.
The American Cheese Society's "online community of cheese industry professionals."
A very informative site with electron microscopy, by M. Kaleb.
Detailed instructions for basic cheesemaking, as well as yogurt, buttermilk, and various other ferments, posted by Clermont College Biology and Chemistry Professor David B. Fankhauser, Ph.D.
Culture: the word on cheese is the premier cheese magazine. Learn about cheese, try new recipes, discover artisan cheesemakers, find a cheese retailer
Dominic Anfiteatro, of Adelaide, Australia, is a veritable kefir encyclopedia. CAUTION ADVISED in ordering cultures from this site as I have had several communications from people who never received orders for which they paid.
Detailed instructions for basic cheesemaking, as well as yogurt, buttermilk, and various other ferments, posted by Clermont College Biology and Chemistry Professor David B. Fankhauser, Ph.D.
Lore and links related to Norwegian gamalost.
Another kefir-making e-group.
Yogurt-making instructional videos.
A registry of kefir enthusiasts with extra grains to share.
A discussion group for the ancient probiotic cultures made up of assorted yeasts and bacterium known as 'kefir' and 'kombucha'.
Instructions on how to make yogurt and cultured dairy along with yogurt, sour cream and buttermilk recipes.
A good source for rennet, specific cheese cultures, cheesemaking books, equipment, supplies, and links.
Harold McGee on yogurt in the New York Times, April 2009
A 2008 article by Heather Paxson from the journal Cultural Anthropology.
From Dr. Greene.com.
An information-packed report from the United Nations Food and Agriculture Organization
By nutrition author Dr. Joseph Mercola.
The internet has brought together this e-group of kefir enthusiasts. Lots of great ideas for ways to use kefir cultures. I got my first kefir grains by posting a notice here.
By Roberto Flora, Translated into English by Fiammetta Cestaro
From Ricki Carroll of New England Cheesemaking Supply Company
Fermentation education and fermented vegetables in New York City
Fermentation and other "playshops" in Chicago, IL.
A ten-month program on fermentation and gut health, organized by healer, educator, and sauerkraut entrepreneur Summer Bock.
(1-2 hours). Hands-on creation of beet kvass, kimchee, naturally brined pickles, saeurkraut and... ta da... kombucha!
Fermentation classes and more in Palo Alto, CA.
"Slow Food Traditions for Modern Life" in Portland, OR
Get Schooled in Sauerkraut! Learn the history... understand the benefits... Experience how EASY & cost effective it is to make living, delicious, pro-biotic fermented foods
The School of Artisan Food, in England, "exists to teach all aspects of artisan food production," with short and year-long courses covering many realms of fermentation.
Sharon Kane's informative blog.
Naturally fermented breads, available by mail-order in the U.K.
A breadbaking portal site from Britain. "This web site is provided as an information resource for baker's large and small. Its aim is to encourage excellence in bread-making, and to provide a forum for expert debate."
Western NC Artisan Baker Dave Bauer's Website
Agricultural Services Bulletin Number 138 from the United Nations Food and Agriculture Organization. Describes grain ferments from Africia, Asia, and Latin America.
FAQ about Sourdough Starters was compiled and written by Brian Dixon
History of Koji - Grains and/or Soybeans Enrobed with a Mold Culture (300 BCE to 2012) by William Shurtleff and Akiko Aoyagi
Great recipe and discussion on Culinaria Eugenius.
Alan and Nick Scott's site for wood-fired brick oven builders & D.I.Y. oven plans
A clear and concise method for all-rye sourdough.
Susan Brown's Salt Rising Bread Project, keeping alive and spreading the techniques for "a dense, white bread that develops its unusual flavor from a unique fermentation process."
"This page has been started in order to provide a platform for easy access to my natural sourdough obsessions." (I can relate.)
"Where you will learn how to make great sourdough bread everyday!"
From rec.food.sourdough.
Great resources and links.
An online community for amateur artisan bakers and bread enthusiasts.
A website and book by Yoke Mardewi
Meat, Fish, and Egg Ferments
Jason Molinari's blog documenting his meat-curing experiments.
Lots of information, including some on meat fermentation.
Lots of information, including some on meat fermentation.
A non-commercial informational site posted by Len Poli of Sonoma, California.
From Christianne Muusers' food blog Coquinaria.
UK-based site with info on ginger beer plant, kefir, kombucha, and sourdough, and cultures for sale.
Sour Tonic Beverages: Kombucha
A comprehensive multi-lingual kombucha information site, including an international kombucha mother trading post.
Detailed kombucha info posted by Frantisek Apfelbeck, in a wiki format.
A Kombucha portal.
Kombucha info and resources from Hannah Crum, The Kombucha Mamma.
A dissenting view on Kombucha from a prominent mycologist
Kombucha info, mothers, and kits.
http://www.happyherbalist.com/kombucha_brewing_guide.htm
A look at the pros and cons of several different methods of fermenting vegetables.
Detailed descriptions and exquisite photos of pickle experiments at Berkeley's Cultured Pickle Shop.
From The Science of Cooking at the Exploritorium.
Amazing compilation of research from the Food Science Research Unit of the U.S. Department of Agriculture: "Our mission is to develop improved processes for the preservation and utilization of vegetables, including cucumbers, sweet potatoes, peppers, and
1998 Report by the United Nations Food and Agriculture Organization
Probiotic Foods From the Nourished Kitchen
A Glossary of Pickles and Pickled Peppers from ilovepickles.org.
Posted by the New York Food Museum.
An article by Evan Richards, from the Rejuvenative Foods website.
An instructional how-to-make sauerkraut video by Terry J. Crebs
Men and women wrestling in SAUERKRAUT! From the Cabbage Chuck event in Shiocton, Wis.
From a laboratory project in a University of Wisconsin Applied Food Microbiology class.
Vegetable Ferments: Small Scale Producers
Washington, DC-based makers of Edamame Kimchee. Yum!
Fermented vegetables from Quebec, as well as starter cultures.
Fermentation education and fermented vegetables in New York City
Fermented vegetables from Hawaii's Big Island.
Berkeley, California producer of fermented vegetables, innovative kombucha drinks, and more.
Fermented vegetables and more in London.
Boulder, Colorado ferments.
Cincinnati, OH producers of cultured veggies, beet kvass, and kombucha
Carrboro, NC
Northern California. Try their excellent "Holy Smokes" kraut with smoked jalepenos.
Fermented vegetables and beverages from Dawn Story in the Virginia Piedmont.
Vegetable ferments grown and made in Denver, Colorado.
Sauerkraut Seth's ferments made on a Biodynamic farm in New York state's Hudson Valley.
Small diversified farm in West Stockbridge, MA producing fermented veggies and tempeh.
Cultured & living foods
Two brothers, one in Brooklyn, the other in Detroit, fermenting pickles in both locations.
Kimchi from local ingredients made in the Northeast Kingdom of Vermont.
Olympia WA raw kraut for fermentation lovers.
Portland, OR
Made in Viroqua, Wisconsin
Fermented vegetables grown and produced in Ontario, Canada.
Western Massachusetts
Live culture sauerkraut in Vermont (and New Hampshire).
Kraut and other ferments from Cornucopia, in Northern Wisconsin.
Detroit producer of fermented veggies, with classes as well.
Fermented vegetables in Ann Arbor, MI.
Beet kvass and many other Eastern European delicacies in New York City.
Farm grown and fermented vegetables in North Carolina.
Asheville, NC
Fermented vegetables in Fort Collins, Colorado
Fermented vegetables in Cleveland, OH.
With four delicious flavors of fermented vegetables, our kraut makes the perfect condiment for any meal.
Veggie ferments, natural sodas and more in Marin county, CA.
Live Fermented Salsas, Relishes, and Ketchup in Pennsylvania
From Vinegar Connoisseurs International.
A vinegar manufacturers trade association, with info about different types of vinegar, health benefits, and references.
