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.
Fermentation: General Links
online source for Mauby Bark
This community is all about cultured and fermented foods and beverages. Share your successes and challenges. Learn how to make and incorporate these amazing foods into your life. It's fun, they're delicious and your body wil thank you! Also a learning com
Collected by Dr. S. Sekar of Bharathidasan University
Podcast and blog. "Your source for anything and everything fermented."
Lecture by Tristan Landry in French at University of Sherbrooke in Quebec
A historical survey of fermentation practices in Chinese civilation.
A publication of the Food and Agriculture Organization of the United Nations.
"A scientific resource for producers, purveyors, and enthusiasts of artisan microbial foods...digesting the science of fermented foods"
Fermentation blog in French by Marie-Claire Frédéric, author of a book with the same name.
Lots of great fermentation ideas, information, and insights (in English) from the research blog of the Nordic Food Lab in Copenhagen, Denmark.
Report from the Human Microbiome Project
Podcast and blog.
Great summary, full of hyperlinks, from the blog of psychology professor and fermentation enthusiast Seth Roberts.
Alcoholic Beverages: Beers
Food historian Ken Albala on the history of the beer.
Info on making lambic-style beers and yeast culturing
A blog focused on "Sour, Funky and Wild Beer."
Listserv for brewing Q&A and discussions, with a searchable archive of years of postings.
A large, well-organized discussion forum.
Michael Tonsmeir's brewing blog with lost of articles and links.
A portal site with links to many excellent brewing resources.
How to brew a fast sour beer at home
Hadley, Mass.
Alcoholic Beverages: Mead
Podcast interview with Moonlight Meadery's Michael Fairbrother on making mead at home
Alcoholic Beverages: Rice-based Beverages
Instructions for brewing Korean rice alcohol published by the Korean government, in English
Kombucha, water kefir, yogurt, kefir, other milk cultures, tempeh starter, koji, and more
Hand crafted wooden koji boxes and related accessories.
Xu Gah Rong and Bao Tong Fa, Jiangnan University, Jiangsu Province, China
This website publishes Fred Exkhardt's recipe, updated, as well as other, sells sake-making supplies, and contains links to other online sources of sake information.
Bob Taylor's guide to making sake
The is the sake information website of John Gaunter, and American expatriate living in Japan, who has written five books about sake and is widely recongnized as the leading non-Japanese sake expert.
Alcoholic Beverages: Wines
A publication of the Food and Agriculture Organization of the United Nations.
A listing, with brief descriptions, of major varieties of grapes used in winemaking.
Free book by Lum Eisenman
Website of Terry Garey, autho of the book The Joy of Home Winemaking.
Great talk on the history of wine, with a very practical and down-to-earth perspective, from food historian Ken Albala.
Discussion fourm.
Basics, glossary, Q & A, recipes, adn more, posted by enthusiast Jack Keller.
Discussion fourm.
Several forums organized around different winemaking topics.
Sonoma county, CA tempeh producer.
Blog of baker Junko Mine
Tempeh and tempeh burgers, made from soybeans as well as other ingredients, in New York City.
A commercial brain of prepared koji, made in California.
Hand crafted wooden koji boxes and related accessories.
A publication of the Food and Agriculture Organization of the United Nations.
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.
Bowdoinham, ME farm producing tempeh from beans they grow.
Benjamin Wolfe, a microbiologist at Tufts University, and his husband, Scott Jones, the chef de cuisine at Menton, reveal the science behind what we eat and drink.
Natto made in New York City.
A U.S. source of the small soybean varieties that are perfect for making natto.
Indonesia
Tempeh starter and other cultures from Indonesia.
Belgian producer of natto starter ships everywhere.
Belgian producer of tempeh starter ships everywhere.
Shonagh MacRae's blog includes many fermentation experiments.
Blog of baker Junko Mine
A Spanish site with international listings of sources for water kefir grains, milk kefir grains, and kombucha mothers
A blog focused on "Sour, Funky and Wild Beer."
Podcast and blog. "Your source for anything and everything fermented."
All the fermentation news fit to print. Compiled by fermenting enthusiast & Boston-based potter Jeremy Ogusky.
Photos and clear descriptions of tempeh making, start to finish.
The wonderful food blog of my old friend and avid fermenter Annie Levy, raised in the U.S. and transplanted to Wales.
Maker of kimchi in New Jersey
Fermentation blog in French by Marie-Claire Frédéric, author of a book with the same name.
Lots of great fermentation ideas, information, and insights (in English) from the research blog of the Nordic Food Lab in Copenhagen, Denmark.
Inspired by the life and work of Frank Cook, Plants and Healers International facilitates knowledge exchange, builds skills, inspires individuals, and equips communities with tools to transition to a sustainable society that is in harmony with the natural
Podcast and blog.
Fermentation adventures of Sarah Jackson in the UK.
From Domestic Diva
Crocks and other Equipment for Fermentation
This is probably the least expensive way to get a new ceramic crock in the U.S. Order online from Ace Hardware and they will ship free to your local store for pick-up.
Traditional Korean onggi crocks
My friend and Tennessee neighbor Amy Potter handcrafts gorgeous crocks in several styles, all highly functional.
Porcelain crocks handmade by potter Careen Stoll in Portland, OR. She writes: "German-style porcelain crock with feminine warmth. Wheel-thrown, burnished, unglazed, vitrified to .03% absorbency, then sanded, this is the BMW of crocks."
Hand crafted wooden koji boxes and related accessories.
Lead free glaze, dishwasher safe, oven safe.
Gregg Allen Lindsely hand-crafts ceramic crocks in Northern California.
Minneapolis-based potter making gorgeous water-locked fermentation crocks.
Mark Campbell of Arcata, California makes 2-quart and 1-gallon air-locked ceramic crocks, in a variety of colors.
Ceramic crocks, and small ceramic weights for use with mason jars, from a potter based in Philadelphia.
Supplier with equipment for many varied realms of fermentation, from cheesemaking to brewing, kimchi to salami.
Water-locked ceramic crocks made by potter Colin Dyck in Santa Fe, NM
Tools for fermenting in jars.
NW Ferments sells starter cultures and fermentation supplies in Oregon
1-50 liter oak barrels.
Air air-locked jar fermentation system.
Fermentation, homebrew, and canning packaging products.
Fermentation, homebrew, and canning packaging products.
U.S. distributor of Polish crocks.
Airlocked fermentation jars.
Fermentation supply company in Australia.
The Weston A. Price Foundation's Milk project website features much nutritional and legal information, as well as sources for raw milk in the USA and around the world.
A Spanish site with international listings of sources for water kefir grains, milk kefir grains, and kombucha mothers.
Magazine
Kombucha, water kefir, yogurt, kefir, other milk cultures, tempeh starter, koji, and more
Dom is the internet king of kefir
Posted by University of Cincinnati biology professor David B Fankhauser.
Legal advocacy and legal defense for raw-milk producers and consumers.
Kombucha, water kefir, kefir, and more
A Canadian source of cheesemaking equipment, cultures, and supplies.
Source for kefir grains and kombucha mothers.
Search for kefir makers near you with grains to share
A US source of cheesemaking equipment, culture, and supplies.
Mentors assist farmers in the production of safe raw milk.
Detailed info on an aged vegan cheese from a blogger.
How to make yogurt, recipes, links, and more from a yogurt lover named Jenna.
The Yogurt Encyclopaedia by Roberto Flora, translated by Fiammetta Cestaro.
Blog of baker Junko Mine
Fermentation education and fermented vegetables in New York City
Fermentation and other "playshops" in Chicago, IL.
Fermentation educators and authors Kirsten and Christopher Shockey offer classes, books, and a troubleshooting Q & A.
Lecture by Tristan Landry in French at University of Sherbrooke in Quebec
A ten-month program on fermentation and gut health, organized by healer, educator, and sauerkraut entrepreneur Summer Bock.
A publication of the Food and Agriculture Organization of the United Nations.
Fermented vegetables made in Seattle, WA.
Fermentation authors and educators Kirsten and Christopher Shockey's photo Q & A
History of Koji - Grains and/or Soybeans Enrobed with a Mold Culture (300 BCE to 2012) by William Shurtleff and Akiko Aoyagi
Free book by Lum Eisenman
Kombucha Brewers International is a non profit trade association committed to promoting and protecting Kombucha Brewers around the world.
Detailed information on making kombucha and more, in 30 languages!
Fermentation workshops in el Castillo, de la Fortuna, Alajuela, Costa Rica
Kombucha and fermentation education in Mexico.
My goal is to empower people to grow half of their food in their back yard with as little effort as possible.
"A scientific resource for producers, purveyors, and enthusiasts of artisan microbial foods...digesting the science of fermented foods"
Lots of great fermentation ideas, information, and insights (in English) from the research blog of the Nordic Food Lab in Copenhagen, Denmark.
PRESERVED is a kitchen shop & classroom focused on traditional methods of preserving in Oakland, CA.
Rochester, NY collective producing fermented vegetables, miso, hot sauces, breads, and other foods.
Website of Terry Garey, autho of the book The Joy of Home Winemaking.
Tucan Gourmet Vinegars is a cottage food operation based in Oakland, CA
Listing of Vegan and Vegetarian Events in the US and Canada
Basics, glossary, Q & A, recipes, adn more, posted by enthusiast Jack Keller.
Naturally fermented breads, available by mail-order in the U.K.
Blog of baker Junko Mine
A commercial brain of prepared koji, made in California.
Baking Columnist for the UK's Guardian
Hand crafted wooden koji boxes and related accessories.
History of Koji - Grains and/or Soybeans Enrobed with a Mold Culture (300 BCE to 2012) by William Shurtleff and Akiko Aoyagi
Posted by fermentation enthusiast Brian Dixon.
Meat, Fish, and Egg Ferments
Shonagh MacRae's blog includes many fermentation experiments.
Info on pla som, or sour fish
Naem (or nem), also known as jin som in the northern Thai dialect (jin = meat, som = sour) is a common way of preserving pork meat in several Southeast Asian countries.
From the website North Wild Kitchen
From the blog of Korean culinary student Anthony Chang Jun Kim.
Beet kvass and many other Eastern European delicacies in New York City.
Beet kvass in Perth, Western Australia
Water kefir soft drinks made in Denver, Colorado.
Kombucha, water kefir, kefir, and more
Online source for mauby bark
Turmeric ginger elixir and classic ginger beer produced in New South Wales, Australia.
Farm grown and produced krauts and fermented sodas in Western Maryland.
Ginger beer plant source
Water kefir source
Kombucha, water kefir, kefir, and more
Sour Tonic Beverages: Kombucha
Kombucha, water kefir, yogurt, kefir, other milk cultures, tempeh starter, koji, and more
Kombucha, water kefir, kefir, and more
Kombucha and medicinal mushroom extracts in Woodbury, TN.
Source for kefir grains and kombucha mothers.
Kombucha Brewers International is a non profit trade association committed to promoting and protecting Kombucha Brewers around the world.
Source for kombucha mothers
An international directory organized by Gunther W. Frank, in English and German.
Detailed information on making kombucha and more, in 30 languages!
Kombucha, water kefir, kefir, and more
Kombucha FAQ, research, and links.
Barcelona (Spain) kombucha maker.
Kombucha and fermentation education in Mexico.
UK Kombucha, water kefir, kefir, and more
Kombucha, water kefir, kefir, and more
Detailed descriptions and exquisite photos of pickle experiments at Berkeley's Cultured Pickle Shop.
Easy fast kimchi recipe from theonlinegrill.com with great "infographic."
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
A publication of the Food and Agriculture Organization of the United Nations.
Fermentation authors and educators Kirsten and Christopher Shockey's photo Q & A
Step-by-step guide to starting, using, and maintaining a nuka pot.
Info on fermenting whole heads of cabbage, Balkan-style.
Thy Tran's recipe and clear descriptions for nukazuke from http://www.wanderingspoon.com/.
An academic study in the journal Functional Foods in Health and Disease2016; 6(8): 536-543.
Video from Scientific American
Ferments: Small Scale Producers
Fermented vegetables in Iowa.
Traditional Indian herbal jams, pickles and pastes, from Ayurvedic healing traditions, produced in Catskill, New York.
Fermented vegetables in Santa Fe, New Mexico
Tempeh and tempeh burgers, made from soybeans as well as other ingredients, in New York City.
Beet kvass in Perth, Western Australia
Washington producer of sauerkraut and other seasonal ferments
Fermented vegetables made in oak barrels on Whidbey Island, WA and sold at Pike Place Market and other Seattle-area locations.
Fermentation education and fermented vegetables in New York City
Fermented vegetables from Salt Spring Island in British Columbia, Canada.
Detailed descriptions and exquisite photos of pickle experiments at Berkeley's Cultured Pickle Shop.
Fermented vegetables, kvass, kombucha, and more in Cincinnati, OH.
Fermented vegetables in Brisbane, QLD, Australia.
Fermented vegetables in West Townshend, VT.
Fermented vegetables made in Seattle, WA.
Vegetable ferments grown and made in Denver, Colorado.
Fermented vegetables in Viroqua, WI.
Tempeh in many variations in New York City.
Kombucha and medicinal mushroom extracts in Woodbury, TN.
Alabama's First Legal Wild Fermentory
Sauerkrauts, Kombucha, Beet Kvass, KimChi, and fermented Ketchup and BBQ Sauce from Centerville, Indiana.
Small diversified farm in West Stockbridge, MA producing fermented veggies and tempeh.
Sauerkraut, hot sauce, and other vegetable ferments made on Bainbridge Island, WA.
Fermented vegetables and other healthy delicacies in Brisbane, QLD, Australia.
Cultured vegetables in Sydney, NSW Australia.
Bowdoinham, ME farm producing tempeh from beans they grow.
Rhode Island's local producer of traditional fermented veggies
Kimchi from local ingredients made in the Northeast Kingdom of Vermont.
Natto made in New York City.
Pittsburgh-based producers of kraut, kimchi, coconut yogurt and coconut kefir.
Turmeric ginger elixir and classic ginger beer produced in New South Wales, Australia.
Rochester, NY collective producing fermented vegetables, miso, hot sauces, breads, and other foods.
Farm grown and produced krauts and fermented sodas in Western Maryland.
Stimulating Your Inner Economy
Beet kvass and many other Eastern European delicacies in New York City.
Small batch ferments in Amsterdam.
Made in Oakland, CA.
Kraut, kkimchi, pickles, and other ferments in London.
Hadley, Mass.
Fermented vegetables in Cleveland, OH.
Fermented foods and condiments in Lawrence, Kansas.
Fermented vegetables in Ojai, CA.
Fermented vegetables from Northern California.
Kombucha and water kefir made in Troy, NY.
Live sauerkraut and kimchi from Wisconsin.
Posted by a Canadian vinegar enthusiast named Wayne. Includes vinegar-making information.
A publication of the Food and Agriculture Organization of the United Nations.
Tucan Gourmet Vinegars is a cottage food operation based in Oakland, CA
"The Grand Central Station for Vinegar Information" posted and maintained by Lawrence Diggs, author of "How to Make Vinegar"
