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.

A box of molded waru leaves.

Waru tree (Hibiscus tiliaceus).

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.

Filling a bag with beans.

Sealing bags.

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

Family tempeh assembly line.

Patting down tempeh bags in form.

Releasing shaped tempeh blocks in bags onto bamboo racks.

First rack done, many more to go.

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

Tempeh for sale in market in Bali.

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

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.

Tempeh in a coconut-milk curry.

Shelf-stable fried tempeh snacks.

More shelf-stable fried tempeh snacks.

Kimchi Vessels in Seoul. Photo by Jessieca Leo

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

Giant Nuka crock. 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

Carboys by Raphael Lyon

$\"Culture\" by Nikki McClure$

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

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

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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).

Cider running out from a press.

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.

Fermented Cranberry Chutney

Fruity mead and other ferments.

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

Jars of kraut and crock.

Kimchi, sour pickle crock, and garlic in brine.

Kishk

Kombucha with many-layered mother.

Kraut delight.

Kvass with raisins floating in it.

Bubbly homebrew.

Mother of Vinegar

Multi ferments.

More multi ferments.

Sourdough starter.

Symbiosis

Smooth homebrew.

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

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Tempeh incubator in an old fridge.

Incubator close-up: heat source.

Incubator close-up: temperature controller.

Sporulating tempeh, visible by patches of black.

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[Show picture list]

Upcoming Events – Taught by Other People (Not Sandor)

1/19/2025
Miso Making Workshop with Fermenters Club
San Diego, California

1/29/2025
Kimchi Workshop
London, England

2/12/2025
Mushrooms for Health and Nourishment
Middleton, WI

2/14/2025
Valentine’s Day Kimchi Workshop
London, England

2/17/2025
Hot Sauce Workshop
London, England

2/18/2025
Queer Kimchi Club
London, England

2/20/2025
Stocks & Broths Workshop
Plymouth, WI

2/22/2025
The Magic of Koji – Koji and Miso Making
Budapest, Hungary

2/26/2025
Sourdough from Start to Finish
Madison, WI

3/11/2025
Mushrooms in the Kitchen and Apothecary
Madison, WI

3/16/2025
Kimchi Workshop
London, England

5/7/2025
Wild Food and Wild Medicine Walk
Madison, WI

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