Pito in Ghana. Photo by Fran Osseo-Asare http://www.betumi.com/

Fermentation in Ithaca poster by Shoshona Perry

Concrete Stove for Cooking Beans for Tempeh

Beans Soaking and Mill for Splitting Beans

Cooked soybeans spread out to dry and cool

Furrows to Increase surface area of cooling, drying beans.

Rake for running through the cooling beans.

Cooled, dried beans mounded and ready to inoculate.

Inoculating the soybeans; 1/2 of a waru leaf is in his right hand.

Tempeh starter: Leaves of the waru tree (Hibiscus tiliaceus), with tempeh molds that have sporulated.

Fresh waru leaves, with inoculated soybeans placed to illustrate how molded leaves are prepared.

Rubbing his hands together to expose as many surfaces of the beans as possible to the mold spores on the leaf in his hand.

Measuring beans to fill perforated plastic bags.

Filled bags placed in a form to square up their edges.

Releasing shaped tempeh blocks in bags onto bamboo racks.

Freshly bagged inoculated beans and mature tempeh, side-by-side.

$Partially fermented tempeh for sale in a Javanese market. Bring it home and the next day it\'s ready to eat.$

Close-up of the partially fermented tempeh; note that thin hairy mold is beginning to be visible.

Fried tempeh matchsticks with peanuts and a sweet, sour, salty sauce.

Kimchi Vessels in Seoul. Photo by Jessieca Leo

More variety at another Japanese pickle market. Photo by Eric Haas

Whole cabbages fermented in brine, from a market in Romania. Photo by Luke Regalbuto and Maggie Levinger

Different styles of fermented vegetables on display at a Japanese pickle market. Photo by Eric Haas

Nuka pickled vegetables in a Japanese market. Photo by Eric Haas

My friend Ellery, pictured at right, at a Kvass wagon in Lithuania. “The cart was busy as hell, and people were filling up empty soda bottles, glass jars, and thin plastic cups. It was about 5 cents a cup.”

A mauby-maker at a St. Croix (U.S. Virgin Islands) market.

Smreka in Bosnia. Photo by Luke Regalbuto and Maggie Levinger

Fermenting Bubbles, painting by Dominic Padua

$\"Culture\" by Nikki McClure$

$Sorghum beer from a Malawi brewery, sold in waxed paper cartons, like milk. The name \"Shake, Shake\" is what you do to the beer before opening the carton to re-integrate starch that settles. Photo by Glenn Austerfield$

Crock repair using beeswax melted with a soldering iron. Photo by Gary Schu

Kimchi Vessels In Seoul, South Korea. Photo by Jessieca Lee

Handcrafted crock with interior and exterior lid, by Tennessee potter Amy Potter (www.amypotter.com).

Handcrafted crock by Massachusetts potter Jeremy Ogusky (www.etsy.com/people/oguskyceramics).

Handcrafted crock by Massachusetts potter Robbie Heidinger (www.robbieheidinger.com).

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Kraut Jar Weighing down Kraut in Larger Vessel

Beet kvass early in the process, as color and sugars from the beets begin to infuse the solution.

Handcrafted crocks, in the style of German Harsch crocks by California potter Sarah Kersten (www.counterculturepottery.com).

Handcrafted crock in the Korean onggi crocks by Colorado potter Adam Field (www.adamfieldpottery.com).

Clabber, which is milk thickened by the action of spontaneous fermentation.

Kraut, weighted by a plastic-encased brick and covered by a towel.

Cultured cabbage juice, a sort of liquid sauerkraut.

$Bread ready to come out of Brian Thomas\' wood-fired oven.$

Kimchi, sour pickle crock, and garlic in brine.

Lots of fermenting vegetables, in jars and weighed down by smaller jars.

Incubator close-up: temperature controller.

Sporulating tempeh, visible by patches of black.

[Show picture list]

Other Food Links

These links are not specific to fermentation, but represent a range of interesting perspectives on food.

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An Offal Experiment Shonagh MacRae's blog includes many fermentation experiments.
Atelier JuJu Blog of baker Junko Mine
Como Conseguir Kefir A Spanish site with international listings of sources for water kefir grains, milk kefir grains, and kombucha mothers
Embrace the Funk A blog focused on "Sour, Funky and Wild Beer."
Ferm Up Podcast and blog. "Your source for anything and everything fermented."
Fermentation News All the fermentation news fit to print. Compiled by fermenting enthusiast & Boston-based potter Jeremy Ogusky.
Homemade Tempeh: An Illustrated Guide Photos and clear descriptions of tempeh making, start to finish.
Kitchen Counter Culture The wonderful food blog of my old friend and avid fermenter Annie Levy, raised in the U.S. and transplanted to Wales.
Matt's Kimchi Maker of kimchi in New Jersey
Ni cru ni cuit ("Neither raw nor cooked") Fermentation blog in French by Marie-Claire Frédéric, author of a book with the same name.
Nordic Food Lab Research Blog Lots of great fermentation ideas, information, and insights (in English) from the research blog of the Nordic Food Lab in Copenhagen, Denmark.
Plants and Healers International 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
The Fermentation Diary of the Kvasir
The Fermentation Podcast Podcast and blog.
The Fermented Foody Fermentation adventures of Sarah Jackson in the UK.
Thull's
Ways to get Cultured Foods into Your Child's Diet! From Domestic Diva

Food Activism and Advocacy

Canadian Goverment Bioremediation Information Portal Bioremediation resource
Farm-to-Consumer Legal Defense Fund Legal advocacy and legal defense for raw-milk producers and consumers.
Fungi Perfecti
Green Burial Council
Journey to Forever
Raw Milk Institute Mentors assist farmers in the production of safe raw milk.
Recycle Food Waste
Robert Warren's Make Your Own Fuel Website
Soil Biology Primer
US Enviromental Protection Agency Bioremediation Portal

Food History and Anthropology

History of Koji History of Koji - Grains and/or Soybeans Enrobed with a Mold Culture (300 BCE to 2012) by William Shurtleff and Akiko Aoyagi

Nutrition Information

Life with IBD Can Be Tough A site with information on living with and treating Irritable Bowel Disease, by MIchelle Gallik, a patient advocate, health coach, and chef living with IBD.
The Umami Hypothesis: We Need to Eat Microbes Great summary, full of hyperlinks, from the blog of psychology professor and fermentation enthusiast Seth Roberts.

Plants and Herbalism Links

Botany Everyday Online classes and other botany resources.
Lactic Acid Fermentation of Edible Mushrooms Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review
Plants and Healers International 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

Recipes

Atelier JuJu Blog of baker Junko Mine
Crock and Jar Fermentation education and fermented vegetables in New York City
Easy online Kimchi Recipe Easy fast kimchi recipe from theonlinegrill.com with great "infographic."
Happy Herbalist
Homemade Tempeh: An Illustrated Guide Photos and clear descriptions of tempeh making, start to finish.
Joi Ito Nukamiso Guide Step-by-step guide to starting, using, and maintaining a nuka pot.
Miso en Place 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.

Vegetarian Resources

Homemade Tempeh: An Illustrated Guide Photos and clear descriptions of tempeh making, start to finish.
How to Cook’s Guide to Vegan Baking How to Cook's Guide to Vegan Baking
Vegan Aged Camembert Cheese Detailed info on an aged vegan cheese from a blogger.
Vegan and Vegetarian Events Calendar (US and Canada) Listing of Vegan and Vegetarian Events in the US and Canada

Wild Foods

Lactic Acid Fermentation of Edible Mushrooms Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review